Seafood Gumbo

• 1/4 c. oil
• 2 Tbsp. flour
• 5 large onions, diced
• 6 garlic pods, diced
• 4 c. chicken stock
• 2 pkg. cut up okra (Birds Eye)
• 2 (16 oz.) cans tomatoes, mashed
• 2 to 3 bay leaves
• 1 big link smoked sausage (1/4 to 1/2-inch slices)
• 6 to 8 c. water
• 1 Tbsp. Old Bay seafood seasoning
• 1 pt. oysters (more if you like them)
• 1 to 2 lb. shrimp, peeled
• 1 lb. scallops
• 1 to 2 pkg. blue crab claws or 4 to 5 blue crabs, cleaned and broken into pieces (crack the claws)

1. Make a dark roux as follows:
2. In large skillet, stir oil and flour over medium heat until dark brown.
3. Stir constantly or it will burn and be bitter.
4. Add onions and garlic and cook until soft; do not brown.
5. Add chicken stock to skillet; stir and transfer to a large pot, then add the next 5 ingredients.
6. Simmer for 2 hours, adding Old Bay seafood seasoning every 30 minutes. Taste after a couple of tablespoons since some seasoning may be too hot for your taste.
7. Add the remainder of ingredients.
8. Cook another 20 minutes or until shrimp are pink and crabs are red. Serve over rice and add file to taste.
9. Serves about 8 and can be frozen.

oil, flour, onions, garlic, chicken stock, okra, tomatoes, bay leaves, sausage, water, bay seafood seasoning, oysters, shrimp, scallops, crab claws

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379629 (may not work)