Seafood Gumbo

• 1 c. olive oil
• 1 c. all-purpose flour
• 8 stalks celery, chopped
• 3 large onions, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 lb. sliced okra
• 2 qt. chicken stock
• 2 qt. water
• 1/2 c. Worcestershire sauce
• 1 large tomato, chopped
• 1 Tbsp. salt
• 4 slices bacon, chopped
• 2 bay leaves
• 1/2 tsp. thyme
• 1/4 tsp. rosemary
• 2 lb. crabmeat
• 4 lb. peeled shrimp
• 1 tsp. brown sugar
• oysters and chicken (optional)

1. Combine oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is the color you prefer, dark.
2. Stir in celery, onions, green pepper and garlic.
3. Cook 45 minutes to 1 hour, stirring occasionally.
4. Brown okra in small saucepan and add to pot.
5. Stir well over low heat for a few minutes.
6. You may cool and freeze mixture for later use at this stage.
7. Add the next 9 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
8. Fifteen minutes before serving, add shrimp and crabmeat, chicken and oysters (if desired).
9. Stir in brown sugar; simmer and serve over rice.
10. Recipe may be halved without loss of flavor or taste.
11. Yields about 7 quarts.

olive oil, flour, stalks celery, onions, green pepper, garlic, okra, chicken stock, water, worcestershire sauce, tomato, salt, bacon, bay leaves, thyme, rosemary, crabmeat, peeled shrimp, brown sugar, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726066 (may not work)