Big Daddy'S Seafood Gumbo - cooking recipe

Ingredients

1/4 cup butter
1/4 cup flour
8 cups water
1/4 cup instant rice
1 onion, diced
1/4 cup celery, diced
3 sweet peppers, diced
1 lb swordfish, cubed you can use any kind of fish
1 lb crawfish tail
1 lb raw shrimp
5 okra, sliced
1 (5 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes, drained
10 mussels
1 tablespoon Old Bay Seasoning
1 tablespoon gumbo file
1 teaspoon Worcestershire sauce

Preparation

Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
Reduce heat and simmer for 5 minutes.
Add fish, raw shrimp and crawfish.
Add more seasonings if needed.
Continue cooking for an additional 10 - 20 minutes.
Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
The longer this cooks the better it tastes.