Seafood Gumbo

• 7 Tbsp. flour
• 6 Tbsp. oil
• 2 medium onions, chopped
• 4 stalks celery, chopped
• 1 medium green pepper, chopped
• 1 clove garlic
• 2 (14 1/2 oz.) cans whole tomatoes
• 1 (15 oz.) can tomato sauce
• 1 large pkg. frozen okra
• 2 qt. water
• 2 lb. scallops, halved
• 3 lb. shrimp, peeled and deveined
• 1 pt. oysters (optional)
• 3 tsp. salt
• 2 bay leaves
• red pepper to taste
• Tabasco
• parsley flakes

1. In heavy bottomed 4-quart pot, make a dark roux of flour and oil, stirring constantly, so as not to burn.
2. When brown, add celery, onions, green pepper and garlic.
3. Stir this roux until vegetables become slightly browned.
4. Add juice from tomatoes and tomato sauce.
5. Cut tomatoes in small pieces and add water.
6. Bring mix to boil, stirring frequently.
7. Lower to simmer for 30 minutes. Taste for seasoning and add okra; simmer for 1 hour.
8. Add shrimp and scallops and cook 30 minutes longer, tasting for seasonings. Serve over rice.

flour, oil, onions, stalks celery, green pepper, clove garlic, tomatoes, tomato sauce, frozen okra, water, shrimp, oysters, salt, bay leaves, red pepper, tabasco, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322795 (may not work)