Seafood Gumbo

My dad decided to cook some seafood gumbo Saturday. Anyone who has cooked seafood gumbo know this is quite the endeavor and expensive as a car payment for a large amount of people! We all usually pitch in to help offset the cost but he still bears the brunt of the cost with some not really contributing as much as they consume but that’s how it rolls sometimes. I also always try to get over and help with preparation. I make gumbo sometimes myself and I know how it can go and I like picking up additional tips.
There are a lot of us in my family and my dad makes his gumbo fully stocked so each bowlful has plenty of all ingredients. This was one of his best efforts with pieces of King crab almost as wide as a small child’s wrist, lots of shrimp, oysters, chicken, sausage etc...
Three huge pots of gumbo you can bet I’m going back over there to make sure I have my fill. I brought some home already but that’s going to go pretty quick.
My mother said he started banging around about 4am so I missed how he starts his roux the most important part but I remember a few things from previous times, plus he gave a brief overview Friday when I was helping cut up some veggies.
I may do my part and make some gumbo this winter myself and have people over and I keep my pots fully stocked just like my dad.