MRS. ELIE'S CREOLE GUMBO

Steps:

• Clean the crabs, removing the lungs, heart and glands and other parts so that only the pieces of shell containing meat (including the legs, swimmers and claws) remain. Refrigerate the meaty parts of the crabs. Put the portions of the crabs that have been removed into a 6- or 8-quart stockpot. Add the shrimp heads and shells and 5 quarts water to the pot and bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes. Cook the sausages in a skillet in batches over medium heat, turning occasionally, until the pieces are slightly brown and much of the fat has been rendered. Remove and wipe the excess oil from the skillet, being careful not to scrub away those bits of sausage that have stuck to the bottom of the skillet. Add the 2 tablespoons vegetable oil. Heat the oil over medium heat and then add the okra. Lower the heat to medium and cook the okra until it is slightly brown and dried, stirring frequently, about 45 minutes. While the okra cooks, place the 1/2 cup vegetable oil in a 12-quart stockpot and heat over medium heat. Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown color, somewhere between the color of caramel and milk chocolate, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are wilted, add the garlic, parsley, celery, green onions and bell pepper. Strain the seafood stock into the large stockpot. Add the browned sausage and bay leaves and bring to a boil over medium-high heat. reduce to medium and continue to cook. Once the okra is cooked, add it to the gumbo pot. cook the g 60 minutes. Add the reserved crabs and shrimp and cook for 15 minutes longer. Remove the g from heat and stir in Creole seasoning and filé powder. Let the g rest for 15 to 20 minutes. As it cools, oil should form on the top. Skim oil. stir in crab meat.