Gulf Of Mexico Gumbo

• 1 cup all-purpose flour
• 1 teaspoon vegetable oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 cup sliced okra
• 1 cup chopped tomato
• 1 1/2 cups water
• 4 (8-ounce) bottles clam juice
• 2 bay leaves
• 1/2 pound skinned red snapper or other firm white fish fillet, cut into 1-inch pieces
• 1/4 cup thinly sliced green onions
• 3/4 pound crayfish, peeled
• 1/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon hot sauce
• 4 1/2 cups hot cooked long-grain rice

1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down.) Remove from heat; set aside.
2. Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1 1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
3. Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice.
4. Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.

flour, vegetable oil, onion, green bell pepper, celery, garlic, okra, tomato, water, clam juice, bay leaves, red snapper, green onions, crayfish, shrimp, hot sauce, rice

Taken from www.myrecipes.com/recipe/gulf-of-mexico-gumbo (may not work)