Seafood Gumbo

• 1/2 c. vegetable oil
• 1/2 c. flour
• 2 large onions, chopped
• 3 to 4 stalks celery, chopped
• 1 bell pepper, chopped
• 1 clove garlic, minced
• 1 (8 oz.) can tomato sauce
• 1 (1 lb.) can tomatoes, chopped
• 2 c. stock (seafood, chicken or canned chicken broth)
• 1 qt. water
• 2 (10 oz.) boxes frozen cut okra
• 1 tsp. each: salt, crushed bay leaves and thyme
• 1/2 tsp. cayenne pepper
• 2 to 3 lb. raw seafood (shrimp, crayfish tails, crabmeat, etc.)
• file (optional)

1. Brown flour in oil in large heavy pot slowly, stirring to make mahogany brown roux. Add chopped vegetables and saut until soft. Add tomato sauce, tomatoes, chicken stock, water, okra and seasoning. Stir and simmer about 45 minutes. Add seafood and cook another 20 to 30 minutes. Serve around scoop of hot rice. Offer file at table. Serves 8 to 10.

vegetable oil, flour, onions, stalks celery, bell pepper, clove garlic, tomato sauce, tomatoes, stock, water, okra, salt, cayenne pepper, seafood, file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66980 (may not work)