Stir together first 8 ingredients and okra, if desired; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.
Peel shrimp and devein, if desired. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in filé powder, if desired. Serve over hot cooked rice.
I've made this several times always Awesome! My cookbook is in storage, so I was thrilled to find this recipe today. My husband will be excited about dinner tonite. This recipe feeds an army! LKMeyers, HHI, South Carolina
This was my first time making gumbo, and the recipe was pretty straight-forward and easy. It was not the incredible gumbo my Gulf Coast mama always made (consistency thicker here, color lighter, etc.), but it was definitely worth making. It did seem too thick to me, so I added about 3 cups more broth by the end of it. I also kept adding tobasco, even though I have never even felt the need to add that in any other recipe I've made. And I did add all kinds of spices, like bay leaves, paprika, celery salt, garlic--raw and salted kind, a bit of leftover Old Bay, a multi-spice seasoning.... You get the idea. (Nostalgia? Or was it just bland? OR, did I do something wrong?! lol) Looking forward to seeing how it tastes tomorrow--I remember it always tasted better the second day, somehow.
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