My Shrimp and Crab Gumbo

This is my first attempt at writing down my gumbo recipe and steps.


1/2 cup Vegetable Oil
1 cup Flour
1 Onion - Chopped
1 Bell Pepper - Chopped
3 Ribs of Celery - Chopped
3 Cloves of Garlic - Chopped
5 or 6 Green Onions  Chopped
Parsley
4-5 lbs. Shrimp
1-2 lbs. Lump Crab or Claw Meat
4-6 Gumbo Crabs 
1 lb. Okra - Sliced (optional)
Salt
Black Pepper
Cayenne Pepper
4 Dashes of Tabasco
3 Dashes of Lee & Perrins (Mama's Secret Ingredient)
File Powder

1) Peel and devein the shrimp. Keep in the fridge in ice water
until you're ready to add them to the gumbo.
 
*** NOTE 1:
For added flavor, boil the shells, in about 3 or 4 cups 
of water with some onion, lemon, cayenne pepper and salt. 
Boil for 15 to 20 minutes.  Strain and add this shrimp stock to 
the gumbo along with water.

2) Chop the onion, bell pepper, celery and garlic and set aside.

3) Chop the green onions and a handful of parsley and set aside for
garnish at the end.

4) Put the stock and/or water to heat before you begin to make
the roux.  Start with about a quart of liquid - you can always 
add more water if needed.
 
*** NOTE 2:
I like to make a double batch of roux - in case I need more,
and I freeze what I don't use. I never measure the oil and flour
- I just eyeball it.  The measurements at the top are just a
suggestion.

5) Heat the oil in a large heavy pot or skillet, and then, 
once it's hot, add the flour and stir, stir, stir.  If it seems
to be cooking too fast - turn down the heat.
Cook the roux, stirring constantly, to a dark, almost chocolate 
color. When the roux reaches the color you want, add the 
vegetables and stir to mix well. This will begin to cool off the
roux - but keep stirring for about 5 min. more.

6) Begin adding the roux to the hot liquid and keep stirring until 
the roux is dissolved. Bring the liquid up to a boil. ***Once the 
liquid boils you can see how thick it is and you can add more water 
if necessary. Reduce the heat and simmer for about one hour.
 
7) Season the liquid with salt, black & red pepper, Tabasco and 
Lee & Perrins.

8) Add the shrimp & crabs and simmer over low heat until they are 
cooked and then add the crabmeat and simmer for another 5 to 10 min. 
or until the crabmeat is warmed through.  
***Taste and adjust the seasoning.

9) Before serving add the green onions and parsley to the pot.  
Serve over cooked rice.
Some people add File Powder to the pot - but I like to add it 
to my bowl.

*** Note 3: 
Two methods for de-sliming the Okra:
1) Fry the Okra in a little oil in an iron skillet until the slime 
is gone.

2) Take fresh or frozen okra slices... either put in a pot of water 
filled over the okra, or in a microwaveable dish.

Add in 1/4 cup white vinegar... and let simmer, stirring for about 
25 minutes (microwave about 10 minutes.. stirring every 4). 

Soon you'll see that the slime doesn't stick to the spoon as you 
stir. Take off the heat and immediately rinse in cold water.