Heat vegetable oil. Add flour, stirring constantly, until dark brown on medium heat using a four quart pot. Then after roux is dark enough, add onions, celery and seasoning. Saute for three minutes on low heat, stirring constantly. Then add 10-12 cups of water and boil on medium heat for one to one and a half hours. Last 15 minutes, add two lb of crawfish and parsley. Lower heat to low. Do not over cook. Last, add gumbo file to taste.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana