Seafood Gumbo

• 5 c. chicken broth
• 1 tsp. dried thyme
• 2 bay leaves
• 3 cloves garlic, minced
• 4 large tomatoes, peeled and seeded
• 1 tsp. dried Italian oregano
• 1 1/2 lb. peeled and deveined shrimp
• 1 pt. fresh shucked oysters
• 2 Tbsp. grated onion
• 3/4 c. grated celery
• 1 1/2 c. crab meat
• 1 c. diced, cooked chicken
• 2 tsp. crushed, dried hot red chilies
• 1 lb. okra, topped, tailed and cut into rounds

1. Place all ingredients except the okra in a large heavy stockpot and bring to a boil. Lower the heat and simmer for 10 minutes. Add the okra and continue to simmer over medium heat for 10 minutes longer. Remove the gumbo from the heat and refrigerate it overnight so that the flavors will blend. When ready to serve, reheat it, again being careful not to allow it to come to a boil. Remove the bay leaves and serve hot over a scoop of white rice.

chicken broth, thyme, bay leaves, garlic, tomatoes, italian oregano, shrimp, fresh shucked oysters, onion, celery, crab meat, chicken, chilies, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65484 (may not work)