Gramercy Crawfish Gumbo

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 cup finely chopped onion
• 8 cups water
• 1 1/2 cups sliced okra pods (about 6 ounces)
• 1/4 cup finely chopped green bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped celery leaves
• 2 to 3 tablespoons All That Jazz Seasoning
• 2 teaspoons salt
• 8 garlic cloves, minced
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 2 cups cooked crawfish tail meat (about 12 ounces)
• 1 cup lump crabmeat, shell pieces removed (about 1/3 pound)
• 1 teaspoon hot sauce
• 6 cups hot cooked rice
• Chopped fresh parsley (optional)

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Stir in browned flour; cook 1 minute, stirring constantly. Gradually stir in water and next 8 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
4. Stir in crawfish, crabmeat, and hot sauce. Bring to a boil; reduce heat, and simmer 25 minutes. Serve gumbo with rice; sprinkle with parsley, if desired.