What’s “crab boil”?
Crab boil (along with crawfish boil and shrimp boil) are packaged spices for boiling seafood Louisiana style. You can buy them in any Louisiana supermarket and they can be found throughout the south if you try but not really in other places. It makes it quite distinctive, spicy, and tasty.
I am from Louisiana but my Massachusetts wife makes the best homemade gumbo I have ever had. Her recipe is based on “The best of the best of Louisiana” cookbook which can be found in most large bookstores. It is excellent be be forewarned that correctly made gumbo takes a long time to make and can be expensive as hell if you use all the recommended seafood. Out last pot cost about $120 to make but it was excellent and fed 20 people.
I use clam nectar and shrimp-shell stock in mine instead of chicken broth, but then I make shellfish/sausage gumbo, no poultry. Whatever floats your okra.
How about a clue as to the oil/flour ratio?
What size can? I.e., how many ounces? And does “t” mean teaspoon or tablespoon?