Seafood Gumbo

• 1/3 c. all-purpose flour
• 1/4 c. cooking oil
• 1/2 c. chopped onion
• 1/3 c. chopped celery or green pepper
• 4 cloves garlic, minced
• 1/4 tsp. black pepper
• 1/4 tsp. ground red pepper
• 12 oz. shelled shrimp
• 6 oz. crabmeat
• 1 1/2 c. sliced okra or 1 (10 oz.) pkg.
• 2 bay leaves
• 2 c. hot cooked rice
• 3 c. chicken broth, heated

1. For roux, in a large, heavy saucepan, combine flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium.
4. Cook and stir about 15 minutes more or until roux is reddish brown.
5. Stir in onion, celery or green pepper, garlic, black pepper and red pepper.
6. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.
7. Gradually stir in hot chicken broth, okra and bay leaves.
8. Add shrimp and crab during the last 5 minutes of cooking.

allpurpose, cooking oil, onion, celery, garlic, black pepper, ground red pepper, shrimp, crabmeat, okra, bay leaves, rice, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654483 (may not work)