This is my version of the perfect gumbo. Note there is no green bell peppers or celery. This would make it stew. I like to serve it with a scoop of potato salad right in the middle of the bowl.
Gumbo is traditionally served during the Christmas season because it easily feeds a crowd.
By Pat Savoie
3/4 cup oil
3/4 cup flour
2 onion — chopped
6 cups water
3/4 cup flour
2 onion — chopped
6 cups water
2 pounds shrimp — peeled
1 pint crab meat
salt
Tony’s Seasoning
1 pint crab meat
salt
Tony’s Seasoning
1 bunch green onion — chopped
Directions:
Heat oil and stir in flour. Stir constantly reducing the heat until reddish brown. Quickly add the onions and stir. Reduce heat and cook 5 minutes. Add water and seasonings. Let this simmer for about 30 minutes. Add seafood in the last 10 minutes. Shrimp will turn pink when done. Garnish with green onions. Ladle over bowl of cooked rice.
Everyone cleans their bowl!
Savoie Secrets: It's a Family Recipe 
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