• 3 1/2 gallons seafood stock
  
• 2 cups peanut butter colored roux, recipe follows
  
  For the seasoning:
  
• 1 teaspoon ground cumin
  
• 2 tablespoons crab seasoning (recommended: Old Bay)
  
• 1 tablespoon onion powder
  
• 1 tablespoon garlic powder
  
• 1/2 teaspoon cayenne pepper
  
• 1 tablespoon paprika
  
• 2 bay leaves
  
  
• 3 cups medium diced onions
  
• 3 cups medium diced green bell peppers
  
• 3 cups medium diced celery
  
• 2 cups diced tomatoes
  
• 1 pounds crab legs
  
• 1 1/2 pounds littleneck clams, scrubbed
  
• 1 pound small scallops
  
• 1 pound okra
  
• 2 pounds whole medium shrimp
  
• 1 cup chopped green onions
  
• Cooked white rice, as accompaniment
  
• File powder, as accompaniment

DIRECTIONS:

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

Roux:

• 1 cup (2 sticks) butter
  
• 1 cup all-purpose flour
  

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.