In a large sauce pan, combine 6 cups water, olive oil and the gumbo base. Stir to dissolve lumps. Add dry roux slowly; bring to boil. Reduce heat; simmer 30 minutes. In a separate skillet saute the onion, green pepper, green onion, celery, garlic and basil. Transfer sauteed vegetables to sauce pan. Add remaining water, bay leaves salt to taste.
Add (Kitchen Bouquet, if desired). Bring combined mixture to a boil, reduce heat and simmer for 45 minutes. Stir often. Add cooked eggs, crab meat (or gumbo crabs), clams, scallops, imitation crab meat and shrimp. Return to a boil, stirring a time or two. Simmer over low heat for 15 minutes. Serve over rice. (Okra can be added when sauteing veggies).
Cajun Country -- New Iberia, Louisiana