This is my seafood gumbo recipe....it ain't cheap, but will feed lots of folks...
4 cups flour
3 cups oil
4 bags seasoning blend chopped vegetables (just easier this way)
3 tablespoon minced garlic
5 bay leaves
2 teaspoons ground thyme
1 can rotel
9 cans lower sodium chicken broth
5 pounds peeled, deveined shrimp
1 pound jumbo lump crab meat
2 pounds crab claws
1/2 gallon oysters
combine flour and oil in a heavy post, or cast iron pot. Place over medium to high heat and stir constantly until roux is dark brown color. Add all vegetables to roux, and stir until vegatables are wilted. Remove from heat.
In large stockpot, put chicken broth, rotel, bay leaves, thyme and bring to a boil. Once at a boil, add roux mixture. Cook until vegetables are tender (1-2 hours). If too thick, add water.....once vegetables are tender, add seafood. bring to a boil, then simmer for @ 15 minutes. Season with salt and pepper to taste. Serve over rice with fresh file'....
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But yes...you are right...you can leave out whatever ingredients you don't like...or add whatever you do like....crawfish tails would be good in it too...Gumbo originated in New Orleans, where they would and still do use tomatoes in the base..."real cajuns" don't use tomatoes...I guess I am in the middle cause I use one can of rotel in this recipe, but in none of my other gumbos.....and I never use okra....slimbo...I hate okra...in a gumbo anyway...One day when I am out of novice school I'll get it figured out... 