The first thing you'll want to do is make sure you have a large pot and no plans to be anywhere. This one requires some time (approx. 4 hours including prep and cook times), which is why the portions are large. I figure, if I am going to put in the time, then I sure better have some leftovers. That said, you can easily half the recipe if you're just making it for yourself which will also reduce the cooking time. And before you turn on the burner, prep all your vegetables ... slicing, dicing, chopping ... ya know, prep.

Since this gumbo recipe does not have a traditional roux made of oil and flour, the goal of the long boil is to allow the vegetables to completely break down and create the body that a roux provides. The Gumbo File will assist with thickening the gumbo.

And unlike a baking recipe, the measurements are approximate. You can add a little more of this and a little less of that if you like. This recipe can be done with shrimp only, shrimp and crab, crawfish and crab or all of the above ... this is where a lot of flexibility comes into play. Heck, I've even done a vegetarian version of this, using vegetable stock and no proteins.

Step 1: Over a medium heat, add 1/4 cup of vegetable oil in the bottom of your pan followed by the chopped celery, onion and okra. Sautee the vegetables (stirring constantly) for several minutes. Once the vegetables start to break down, add a few ounces of chicken stock to help prevent sticking, and continue to sauté. At this point, add the garlic and diced tomatoes. You'll want to add a little stock periodically throughout this process to make sure nothing is sticking. This will take approximately 15 minutes.

Step 2. Add the rest of the chicken stock, two-thirds of the Cajun seasoning, the Louisiana hot sauce and bring to a boil. Once it is boiling, reduce the heat to a medium-low and cover, leaving the lid just barely open. While boiling, you will want to stir periodically (every 10 or 15 minutes) to make sure nothing is sticking or burning. You will also want to add a cup or two of water to replace the liquid that's evaporated.

Step 3. After the gumbo has been boiling for about an hour, you will add 1/2 of the peeled, deveined shrimp. Each time you add to the gumbo, you are cooling it slightly, so you will need to stir to make sure nothing sticks/burns until it regains its slow roll.

Step 4. After the gumbo has been boiling for one and a half hours, add 1/2 of the crawfish tail meat (I recommend rinsing it prior)

Step 5. Once you reach the 2 hour mark, you will combine the Gumbo File with warm water in a cup, making sure it gets well integrated ... at which point, you will add it to the gumbo (again making sure it gets will integrated) ... again stirring until it regains it slow roll.

Step 6. If you haven't already been taste testing the gumbo for spice and salt, you will want to certainly begin that exercise about 15 minutes after adding the crawfish. At this point you will want to slowly add the spices that were held back.

Step 7. Once reasonably satisfied with the flavor, go ahead and add the remaining shrimp and crawfish ... and again stirring until it regains it slow roll. The gumbo will be quite thick, so you may need to consider adding a little water to make sure it doesn't burns while the shrimp and crawfish cook (15 minutes or so).

Step 8. Just kidding there are only 7 steps. Remove from heat and taste test ... season to taste and serve with jasmine rice or by itself.