Tailgating Time

6 green onions, chopped
1½ cups chopped onion
1 medium green or red bell pepper, chopped
2 medium celery stalks, chopped
4 garlic cloves, minced
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
2 dried bay leaves
1 tablespoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
3 pounds uncooked shrimp, peeled and deveined
1 pound crabmeat, picked clean
½ cup chopped parsley
Gumbo file (optional)

1. Combine onions, bell pepper, celery and garlic in a medium bowl; mix well.
2. Heat oil in a Dutch oven over medium heat. Gradually add flour, stirring constantly. Cook 15 to 17 minutes, until flour mixture is a rich dark brown color, stirring constantly. Be careful not to burn. Add half the onion mixture and cook 1 minute, stirring constantly. Add remaining onion mixture and cook 2 minutes.
3. Remove from heat; gradually add 4 cups water, 1 cup at a time, stirring constantly. Add another 4 cups water. Increase heat to high and bring mixture to a boil, stirring occasionally.
4. Reduce heat and add bay leaves, salt, pepper, cayenne, oregano and thyme. Simmer, covered, 1 hour. Add shrimp and crab and cook until shrimp are opaque in the center, about 5 to 10 minutes. Remove from heat and add parsley and gumbo file, if using. Flavors improve greatly if the gumbo is refrigerated overnight. Serves 18.

Tips From Our Test Kitchen: It’s important to cool the mixture before putting in the refrigerator. To cool quickly, place the gumbo in a large roasting pan or two large pans on wire racks. When cooled, place in gallon-size plastic storage bags and refrigerate overnight.

Nutritional facts per serving: 240 calories, 14g fat, 21g protein, 7g carbohydrates, 1g fiber, 660mg sodium.