Spicy Gumbo - cooking recipe

Ingredients

3/4 cup vegetable oil
3/4 cup all-purpose flour
3 tablespoons olive oil
1 1/2 tablespoons paprika
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 bay leaves
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon Season-All salt or 1 teaspoon season salt
1 tablespoon creole seasoning (Tony Chachere's is great)
1 tablespoon fresh ground black pepper
1 tablespoon salt
2 tablespoons fresh garlic (chopped or minced)
2 small serrano peppers, chopped (add more if you like it hot)
6 green onions, finely chopped
3 stalks celery, finely chopped
2 large yellow onions, finely chopped
2 (28 ounce) can Rotel Tomatoes (mild or medium) or (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
2 large bell peppers, cut into pieces (red or green)
5 cups chicken stock
2 cups v 8 vegetable juice
1 cup clam juice
1/2 lb fresh crabmeat
1/2 lb medium shrimp, cleaned, tails removed
1 cup fresh scallops
1 cup fresh mussels
1 cup chicken, sliced into small pieces
1 catfish fillet, cut into small pieces
5 cups cooked white rice
1 cup of your favorite smoked hot sausage, sliced (optional)

Preparation

Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
Stir constantly until the flour thickens and turns light brown.
Add more flour if needed to absorb oil and make a smooth paste.
It takes approximately 15 minutes or so, but be careful to not burn the flour.
Set the roux aside.
Mix together all spices in a bowl and set aside.
In a large 12 quart pot, saute onions, garlic, bell pepper and celery in 3 tbsp olive oil.
Cook for approximately 3-4 minutes.
Add the chicken, shrimp, cat fish and okra (and sausage if desired).
Cook for approximately 4-5 minutes.
Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
Simmer, uncovered for approximately 1 hour.
With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
Add more chicken stock if necessary.
Add the rest of the seafood to the mixture.
Turn down heat, cover and simmer on low for about 10 minutes.
In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
Serve with oyster crackers and a dash of Tabasco sauce.