Jerry's Cajun Cafe & Market Louisiana Seafood Gumbo

2 cups vegetable oil

4 cups flour

2 cups diced onions

2 cups diced celery

2 cups diced bell pepper

2 tablespoons minced garlic

2 cups chopped green onions

3 gallons water

1 pound fresh or frozen okra

1 (28 ounce) can Ro-Tel diced tomatoes or 2 (10 ounce) cans

1 tablespoon salt

1 tablespoon black pepper

2 ounces crab boil

8 dashes Tabasco sauce

8 dashes Louisiana hot sauce

1 teaspoon crushed red pepper

1 ounce Paul Prudhomme's Seafood Magic seasonings

1 ounce Cajun seasoning

1 ounce dried basil

1 ounce dried thyme

3 pounds peeled and deveined shrimp (70 to 90 count)

1 pound claw crab meat

2 whole crabs, cleaned and halved

1 pint fresh oysters

1 ounce file or to taste

2 cups vegetable oil and bring to temperature. Add flour gradually. It will sizzle when it is at the right temperature. Using a whisk, stir roux constantly. Stir until it reaches a peanut butter color. When it reaches the desired color, add the onions, celery, bell pepper, garlic and 1 cup of green onions (in that order) until all ingredients are cooked down or caramelized.

15 to 20 minutes.

8 to 10 gallons of gumbo. Can cut recipe in half to reduce.