This gumbo is time consuming to make unless you have Team Hahn helping you. They peel shrimp and chop vegetables. My family and local friends love it. Friends brought me fresh crawfish from Texas and I used Wild American Shrimp and crab meat. The Louisiana Trinity (bell pepper, celery, and onion) are the major vegetables along with okra and garlic. Add all the Cajun seasonings and you are set with a spicy New Orleans meal.
Heat water 3/4 full in 6 quart Dutch oven. Add 1 tablespoon Creole seasoning* to water. Sir mixture and let it come to full boil. *for testing purposes I used Zatarain's
Add 1-1/2 pounds Wild American shrimp with shells on 43/50 size. Cook until they barely turn pink. Remove from pot to cool. Reserve shrimp stock water.
Peel shrimp and add peels back to stock. Boil for 7 minutes. Strain shrimp broth with colander. Reserve for use in gumbo.
Heat 1/2 cups oil until hot on medium-high heat in iron skillet. Add flour and stir well. Stir and cook until color of roux you desire. Remove from heat and stir in 2 cups shrimp broth stirring well. Set aside.
In Dutch oven, heat 2 tablespoons oil over medium heat. Add bell peppers, celery, onions, and garlic. Sauté for 7 minutes stirring often. Add 3 cups broth.
Stir in 1/2 cup of roux at a time stirring well after each addition.
Add smoked paprika, red pepper flakes, Tabasco sauce, and salt to taste.
Add okra and simmer on low for 5 minutes.
Add shrimp, crawfish, and crab meat. Cook 2 minutes.
To serve, place generous portion of cooked rice in bowls. Ladle gumbo on top of rice.
Garnish with chopped green onions and serve additional Tabasco sauce on side.