Cajun-Style Seafood Gumbo

• 2 cloves garlic, chopped
• 1 large onion, chopped
• 8 oz. okra, cut
• 1 large green bell pepper, diced
• 1 bay leaf
• 2 tsp. Worcestershire
• 1 pinch thyme
• 1 lb. medium shrimp, peeled
• gumbo file or sassafras leaves
• 6 crabs, cleaned and halved
• 8 oz. oysters, drained
• 1/2 lb. bay scallops, drained
• 1/4 lb. smoked turkey necks, sliced
• 1 lb. sausage, sliced
• 3 stalks celery, diced
• 16 oz. can crushed tomatoes
• black pepper, cayenne pepper, garlic powder, onion powder and sea salt to taste

1. Start with equal amounts of flour and oil (1 cup) to make roux.
2. Heat oil on medium heat until hot; add flour, stirring constantly until brown.
3. Remove from heat and pour into large pot. Add tomatoes and 1 can water; simmer over medium-low heat and stir.
4. Boil crabs on separate burner until cooked.
5. Set aside.

garlic, onion, okra, green bell pepper, bay leaf, worcestershire, thyme, shrimp, gumbo file, crabs, oysters, bay scallops, turkey, sausage, stalks celery, tomatoes, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213958 (may not work)