Seafood Gumbo

• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 quarts water
• 2 pounds okra, cleaned and sliced
• 3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
• 1 medium onion, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried whole thyme
• 1/2 teaspoon Creole seasoning
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pound lump or flake crab meat, drained
• 1 pound red snapper fillets, cut into 1-inch cubes
• 1 (12-ounce) container Standard oysters, drained
• Hot cooked rice

1. Melt butter in a large stock pot over low heat; add flour, stirring until smooth. Cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add water, okra, tomatoes, onion, salt, pepper, garlic powder, thyme, and Creole seasoning; bring mixture to a boil. Reduce heat, and simmer 1 hour.
2. Add remaining ingredients, except rice, and simmer, uncovered, an additional 15 minutes, stirring frequently.
3. Serve gumbo over hot cooked rice in individual bowls.

butter, allpurpose, water, okra, tomatoes, onion, salt, pepper, red pepper, garlic, thyme, creole seasoning, shrimp, lump, red snapper, oysters, rice

Taken from www.myrecipes.com/recipe/seafood-gumbo-1 (may not work)