Seafood Gumbo

• 1 stick butter
• 1/2 c. flour
• 2 stalks celery
• 2 medium onions
• 1 medium green pepper
• 1 clove garlic, minced
• 1 lb. fresh okra or use frozen
• 1 Tbsp. vegetable oil
• 1 1/2 qt. chicken broth
• 2 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 1 (1 lb.) can diced tomatoes, drained
• 1 tsp. salt
• 1 bay leaf
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 1/4 tsp. red pepper flakes
• 2 lb. fresh or frozen shrimp
• 1 lb. crabmeat (I use 2 small cans)
• hot cooked rice
• 1 tsp. gumbo file (optional)
• 1 c. cooked chicken (optional)
• 12 oz. undrained oysters (optional)

1. Combine butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (15 to 20 minutes.
2. Chop celery, onions, green pepper and garlic. Add to roux.
3. Cook an additional 45 minutes, stirring occasionally.
4. Saute okra in vegetable oil.
5. Add to gumbo and stir well for a few minutes.
6. (Note:
7. May be stopped at this point.) Add next 9 ingredients and cook (simmer) over low heat for 1 hour. Add seafood last 10 minutes of cooking.
8. Remove bay leaf.
9. Do not boil after adding file, it will become stringy.

butter, flour, stalks celery, onions, green pepper, clove garlic, fresh okra, vegetable oil, chicken broth, worcestershire sauce, hot sauce, tomatoes, salt, bay leaf, thyme, rosemary, red pepper, shrimp, crabmeat, rice, gumbo file, chicken, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006334 (may not work)