- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups finely chopped onions
- 3/4 cup finely chopped green bell peppers
- 3/4 cup finely chopped celery
- 2 tablespoons minced garlic
- 2 quarts chicken or seafood stock
- 4 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound walleye strips
- 1 pound medium shrimp, peeled and deveined
- 1 pound crawfish tails, peeled
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon blackened seasoning
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped tender green onion tops
- White rice for serving- Approx. 4 cups
- Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, and then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, and cayenne and blackened spice. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for at least 1 hour.
- Add seafood to gumbo and simmer on low for an additional 10- 12 minutes. Taste the gumbo and season if necessary.
- Garnish with the parsley and green onions and serve in shallow bowls over white rice.
- Serve with your favorite hot sauce on the side for an additional kick if desired.
Serves approx 8-10 large bowls