Cajun Gumbo

• 1/2 c. vegetable oil
• 1/2 c. flour
• 1 large onion, chopped
• 2 to 3 garlic cloves, minced
• 1 lb. okra, chopped
• 2 qt. water
• extra oil for frying
• 1 large bell pepper, chopped
• 1 c. green onions, chopped
• 1/4 c. parsley, chopped
• 4 stalks celery, chopped
• 1/4 c. Worcestershire sauce
• Tabasco sauce to taste
• 1 Tbsp. basil
• 1/2 Tbsp. thyme
• 1/4 tsp. rosemary
• 1 tsp. lemon juice
• 2 to 3 bay leaves
• gumbo file
• salt, pepper, onion powder, cayenne pepper to taste
• 1 (16 oz.) can whole tomatoes, undrained and chopped
• 2 to 3 lb. seafood of your choice or 1 whole chicken, deboned and 1 lb. sausage, sliced

1. In a large, heavy pot, heat the 1/2 cup vegetable oil.
2. Add the flour to the oil to make a dark-reddish brown roux.
3. Continue stirring on low heat until roux is reddish-brown.
4. If roux burns, start over because gumbo will taste burned.
5. Add onions, green onions, celery, bell pepper, garlic, salt and parsley.
6. Cook until onions are transparent (30 minutes).
7. In a separate skillet, fry okra in a small amount of oil until okra is soft.
8. Add tomatoes to vegetables.
9. Add okra and all other ingredients except meat and file.
10. Add water.
11. If using chicken and sausage, add meat now.
12. If making seafood, add during the last 30 minutes of cooking.
13. Simmer 2 1/2 to 3 hours.
14. Serve over rice.
15. Sprinkle file over gumbo to taste.

vegetable oil, flour, onion, garlic, okra, water, extra oil, bell pepper, green onions, parsley, stalks celery, worcestershire sauce, tabasco sauce, basil, thyme, rosemary, lemon juice, bay leaves, gumbo file, salt, tomatoes, seafood of your choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50689 (may not work)