Creole Gumbo

Ingredients

• 2 lbs peeled shrimp
• 1 lb crawfish tail
• 1 lb scallops
• 1 lb alligator sirloin
• 1 lb white fish
• 1 lb crabmeat
• 1/4 cup vegetable oil
• 4 tablespoons flour
• salt
• pepper
• white pepper
• 3 tablespoons crab boil
• 4 garlic cloves
• 3 bay leaves
• 1 tablespoon file powder
• 1 lb chopped okra
• 2 chopped onions

• 1 (16 ounce) can whole tomatoes
• 1 quart chicken broth
• hot sauce

Directions

1. 1

   Make roux base by mixing oil and flour in skillet and stir constantly over medium heat until dark brown.

2. 2

   DO NOT LET BURN! ROUX BURNS EASILY!

3. 3

   Saute' onions, okra, scallops in skillet.

4. 4

   Combine roux, onions, okra, tomatoes, garlic, bay leaves, salt, pepper, white pepper, and crab boil wrapped in a cheesecloth "sock".

5. 5

   Simmer for one hour.

6. 6

   Add cubed alligator and simmer for another hour.

7. 7

   15 minutes before serving, add RAW seafood and file' powder and simmer slowly.