Louisiana Seafood Gumbo

• 3 large Tbsp. oil
• 3 large Tbsp. flour
• 2 large onions, chopped
• 3 c. okra, chopped
• 2 Tbsp. oil
• 1 can tomatoes
• 3 pods garlic, minced
• 2 qt. water
• salt and black and red pepper
• 1/2 c. parsley, finely chopped
• 1/2 c. green onion tops, finely chopped
• 2 lb. shrimp
• 1/2 pt. oysters
• 1 can crabmeat
• several whole crabs, cleaned and their claws

1. Make roux of oil and flour, stirring constantly, until dark brown.
2. Add shrimp to roux and cook for a few minutes.
3. Set aside.
4. Smother okra and onions in oil.
5. Add tomatoes and garlic when okra is almost done.
6. Cook a few minutes longer, then add water and salt and pepper.
7. Combine shrimp roux mixture with okra and simmer for about 30 minutes.
8. Add oysters, crabmeat and whole crabs; simmer until crabs are cooked.
9. Add parsley and green onions; simmer another 15 to 20 minutes.
10. Serve over rice and let each person add fresh file to their taste.

oil, flour, onions, okra, oil, tomatoes, garlic, water, salt, parsley, green onion, shrimp, oysters, crabmeat, crabs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522213 (may not work)