Seafood Gumbo

• 1/2 cup oil
• 1/2 cup flour
• 2 onions medium, diced
• 2 green bell peppers diced
• 3 celery ribs, finely diced
• 6 cloves garlic minced
• 4 tomatoes seeded and diced
• 1 cup tomato puree
• 4 quarts shrimp stock crab stock or fish stock
• 1 tablespoon creole seasoning blend
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• salt
• freshly ground black pepper
• 2 pounds okra chopped
• 2 pounds medium shrimp peeled and deveined
• 24 oysters freshly shucked, liquor reserved
• 1 pound lump crab meat fresh, picked over for shells and cartilage
• 1 tablespoon file powder
• 8 cups long grain white rice cooked

1. Heat oil in a large heavy stockpot over medium-high heat.
2. Add the flour and stir constantly until a light brown roux is formed.
3. Add the onions, bell pepper, celery and garlic. Saute until the onions become translucent and the vegetables are tender.
4. Add the tomatoes and tomato puree and cook over medium heat for 10 minutes.
5. Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.
6. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
7. Reduce heat to low.
8. About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor. Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through.
9. Taste and correct seasonings if necessary.
10. Remove from heat and sprinkle the file powder on the surface of the gumbo; cover and let stand for 15 minutes. Uncover and stir to mix.
11. Serve hot with French bread and cold beverages.

oil, flour, onions, green bell peppers, celery, garlic, tomatoes, tomato puruee, shrimp stock crab stock, creole seasoning blend, thyme, bay leaves, salt, freshly ground black pepper, okra, shrimp, oysters, crab meat, filue powder, long grain white rice

Taken from www.yummly.com/recipe/Seafood-Gumbo-1672564 (may not work)