Commander'S Palace Seafood Gumbo

• 3 cups diced onions
• 2 cups diced green bell peppers
• 1 (28 ounce) can of petite diced tomatoes
• 1 cup tomato sauce
• 1 1/2 teaspoons thyme
• 1 1/2 tablespoons minced garlic
• 4 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 1/2 lbs frozen cut okra, defrosted
• 2 quarts seafood stock
• 2 lbs shrimp, peeled and deveined (use the shells to make your seafood stock)
• 2 dozen oysters, shucked
• 1 lb lump crabmeat
• 2 tablespoons file powder

1. Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
2. Cook on medium heat for 10 minutes, stirring occasionally.
3. Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
4. Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
5. Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
6. Combine file powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
7. Served over cooked rice and season to taste with Tabasco sauce.

onions, green bell peppers, tomatoes, tomato sauce, thyme, garlic, bay leaves, salt, fresh ground pepper, okra, seafood stock, shrimp, oysters, lump crabmeat, file powder

Taken from www.food.com/recipe/commanders-palace-seafood-gumbo-195369 (may not work)