Seafood Gumbo

• 3/4 c. flour
• 1 Tbsp. minced garlic
• 2 onions, chopped
• 2 green bell peppers, chopped
• 2 stalks celery, chopped
• 2 Tbsp. chopped parsley
• 9 c. water
• 1 (14 oz.) can whole tomatoes, crushed
• 3 bay leaves
• juice of 1/2 lemon
• 1 tsp. dried thyme
• 1/4 tsp. red pepper
• 4 whole cloves
• salt and pepper to taste
• 1 pt. claw crabmeat
• 2 lb. shrimp, peeled
• 2 lb. trout, cut into pieces (may substitute oysters)
• 1 c. chopped green onions

1. Place flour on baking sheet and bake at 400u0b0 for 20 to 30 minutes, stirring every 7 minutes or until flour is brown (color of pecan shells).
2. Works well in toaster oven.
3. While flour is browning, coat a large pot with nonstick cooking spray and saute garlic, onions, bell peppers, celery and parsley until tender. Gradually stir in browned flour (roux).
4. Gradually add water, tomatoes and seasonings.
5. Bring to a boil; lower heat and cook for 15 minutes.
6. Add crabmeat, shrimp and fish, cooking another 20 minutes.
7. Add green onions, cooking until all seafood is done. Discard bay leaf and cloves before serving; serve over rice. Yields 10 to 12 servings.

flour, garlic, onions, green bell peppers, stalks celery, parsley, water, tomatoes, bay leaves, lemon, thyme, red pepper, cloves, salt, claw crabmeat, shrimp, trout, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564277 (may not work)