Gramercy Crawfish Gumbo

Ingredients

• 14.5 ounce canned tomatoes undrained canned
• 0.3 cup celery leaves chopped
• 6 cups rice hot cooked
• 0.5 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 8  garlic cloves minced
• 0.3 cup bell pepper green finely chopped
• 1 teaspoon hot sauce 
• 0.3 pound lump crab meat 
• 12 ounces crawfish tail meat cooked
• 6 ounces okra pods sliced
• 1 cup onion finely chopped
• 2 teaspoons salt 
• 2 tablespoons all that jazz seasoning 
• 0.3 cup vegetable oil 
• 8 cups water 

Equipment

• oven
• knife
• wire rack
• measuring cup
• dutch oven

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Place flour in a 9-inch pie plate; bake at 350 for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add onion; saut 4 minutes. Stir in browned flour; cook 1 minute, stirring constantly. Gradually stir in water and next 8 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
6. Stir in crawfish, crabmeat, and hot sauce. Bring to a boil; reduce heat, and simmer 25 minutes.
7. Serve gumbo with rice; sprinkle with parsley, if desired.