Jen Couch's Seafood Gumbo

• 1 cup butter
• 1/2 cup flour
• 1 lg. bell pepper, chopped
• 2 stalks celery, diced
• 1 lg. onion, chopped
• 3 cloves garlic, smashed and chopped
• 1 lb. crab meat pick over carefully
• 3 lb. shrimp, peeled and deveined
• 1 pint oysters (and liquor)
• 2 cans (10 oz. each) tomatoes
• 4 bay leaves
• 2 tsp. salt
• 1 tsp. pepper
• 2 pkg. frozen okra (bags, not bricks)
• 1 tsp. ground ginger
• 6 cups water
• Gumbo file

1. In a large stock pot, add butter and flour.
2. Make a dark brown roux, but be careful not to burn.
3. Add bell pepper, celery, onion and garlic; stir well.
4. As the vegetables begin to sweat, add the tomatoes with the liquid, water and the oyster liquor (any liquid with the oysters).
5. Add all the spices (except the gumbo file) and bring to a boil.
6. Add okra and simmer for 1 hour, stirring frequently from the bottom to prevent sticking.
7. Add shrimp and simmer for 30 minutes.
8. Add oysters and crab; simmer for 15 minutes longer.
9. Serve over rice and sprinkle with file powder.

butter, flour, bell pepper, stalks celery, onion, garlic, crab meat, shrimp, oysters, tomatoes, bay leaves, salt, pepper, frozen okra, ground ginger, water, gumbo file

Taken from www.foodgeeks.com/recipes/18043 (may not work)