Uncle Scott'S Gumbo

• 3 lb. peeled shrimp, boiled
• 24 to 48 boiled oysters
• 1 lb. crabmeat
• 1 c. olive oil
• 1 c. flour
• 2 onions, chopped
• 1 bell pepper, chopped
• 1 c. red or white wine
• 1 Tbsp. black pepper
• 1 Tbsp. red pepper
• 1 (6 oz.) can tomato paste
• 10 c. water
• 8 bay leaves, crushed
• 5 Tbsp. Worcestershire sauce
• 3 1/2 Tbsp. salt
• 1/4 c. chopped parsley
• 1 tsp. celery seed
• 1/2 tsp. thyme
• 1/2 tsp. tarragon
• 4 (16 oz.) pkg. chopped okra
• file powder

1. Heat olive oil in iron skillet and add flour to make dark brown roux.
2. Stir constantly.
3. Do not burn (takes 45 to 60 minutes).
4. Add chopped onion and bell pepper to roux for 5 to 10 minutes.
5. Boil water in a large pot and add roux to water.
6. Add all other ingredients and simmer for 3 hours.
7. Serve over rice, sprinkled lightly with file powder.

peeled shrimp, oysters, crabmeat, olive oil, flour, onions, bell pepper, red, black pepper, red pepper, tomato paste, water, bay leaves, worcestershire sauce, salt, parsley, celery, thyme, tarragon, okra, file powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661278 (may not work)