Seafood Okra Gumbo
6 tablespoons cooking oil
6 tablespoons flour
2 medium onions, chopped
2 cloves garlic, minced
� cup bell pepper, chopped
� cup parsley, chopped
2 cups whole tomatoes, peeled
� cup celery, chopped
� cup green onions, chopped
3 bay leaves
1 lb. smoked sausage, mild or hot (your preference in taste)
2 tablespoons Worcestershire sauce
Tabasco Sauce, two or three shakes
Salt and pepper to taste
2 tablespoons Creole seasonings
2 cups diced okra
3 cups crab meat
2 doz. oysters
2 lbs. shrimp, peeled and deveined
File' (optional)
In separate pot, boil sausage in 3 cups of water for about 20 minutes to remove most of the fat. Drain and slice thin; set aside. In a heavy skillet, make a roux with the oil and flour, stirring constantly until you have a very dark brown roux. Blend in onions, garlic, bell peppers, celery and parsley. Add enough hot boiling water to make thick gravy. Simmer 20 minutes or so. Add the rest of ingredients, except the seafood, with 2 quarts or more of boiling water. Cook for 45 minutes over medium heat. Add seafood and cook an additional 30 minutes. Serve over hot white rice. File is optional, and it can be added to each individual bowl of gumbo served.
