Chicken-Seafood Creole Gumbo

My mom used to put canned whole tomatoes in her's and chicken, too.

Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes

Ingredients
1 pound crab meat
1 pint oysters
1 pound raw shrimp
1/2 cup vegetable oil
1/2 cup flour
2 large onions, diced
1/2 cup green pepper, diced
1/2 cup chopped celery
1/2 tsp garlic salt
1/2 tbsp red pepper
2 bay leaves
2 quarts water
1 cup green onion tops
1 tbsp file' (optional)
Salt and pepper, to taste

Directions
First you make a dark roux with the flour and oil in a large heavy bottomed pot. When oil is hot add flour and stir constantly until it turns dark brown in color. Be careful not to burn the roux. If it burns, you will have to start over. Saute the onion, pepper, and celery in roux. Add the water and the seasonings and cook for 1/2 hour.

Add shrimp and cook for 10 minutes. Add crabmeat, oysters and green onions, and simmer for 10 more minutes. Remove from heat. Allowing gumbo to sit on the stove for at least an hour after it is completed greatly increases the flavor.

Serve over rice.

File' is a thickening agent that you can add to gumbo when it is fully cooked. You /have/ to add file' powder. Some like it, some don't. Do not add during the cooking process. Salt and pepper are very important to the end results of this dish. So adjust seasoning accordingly.

Gumbo is not made the same way by any two people, feel free to add or remove any ingredients that you like. You can make a very thick  gravy or a very thin gravy. It's all up to you.  Smoked sausage can be added, too. If  you add tomatoes you then have Creole Gumbo.