Bill'S Seafood Gumbo

• 1 cup oil
• 1 cup flour
• 1 cup onions, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 3 15 oz. cans chicken broth
• 2 28 oz. cans diced tomatoes, drained
• 2 10 oz. pkg. okra, thawed
• 1 Tbl. worcheshire sauce
• 2 Tbls. hot sauce
• 5 bay leaf
• 1/2 cup parsley, minced
• 2 tsp. thyme
• 2 tsp. basil
• 2 tsp. oregano
• 2 tsp. sage
• 1 tsp. ground pepper
• 2 lbs. shrimp, peeled and deveined
• 1 quart oysters, undrained
• 1 lb. fish fillets
• 1 lb. crabmeat, drained, flaked
• 1 lb. crab claws

1. Make roux: heat oil in large heavy pot. Carefully add flour, stirring constantly until dark brown.
2. Add onions, celery, garlic and herbs; cook for 10 minutes.
3. Add broth, tomatoes, okra, and remaining ingredients except any seafood. Simmer for 2 hours. (At this point, it can be frozen for later use.)
4. Just before serving add remaining seafood and fish, and cook for 15 minutes.
5. Serve over hot rice.

oil, flour, onions, celery, garlic, chicken broth, tomatoes, okra, tbl, hot sauce, bay leaf, parsley, thyme, basil, oregano, sage, ground pepper, shrimp, oysters, fish fillets, crabmeat, crab claws

Taken from www.epicurious.com/recipes/member/views/bills-seafood-gumbo-50068237 (may not work)