Acadiana Seafood Gumbo

• 1 chopped celery stalk
• 1 chopped bell pepper
• 1 minced garlic clove
• 1 Tbsp. cooking oil
• 1 can Ro-Tel chopped tomatoes
• 2 tsp. Tony Chachere seasoning *
• 1 tsp. black pepper
• 1/2 tsp. red pepper (cayenne)
• 1 bunch chopped parsley
• 2 tsp. salt
• 1 bay leaf
• 2 tsp. Worcestershire sauce
• 2 pkg. Herb-Ox chicken bouillon
• 1 lb. smothered okra
• 1 to 2 lb. peeled shrimp
• 1/2 lb. crabmeat (fresh or frozen)
• 1/2 lb. cooked fish (optional)
• 1 doz. oysters (optional)

1. Saute celery, bell pepper and garlic in cooking oil.
2. Add smothered okra, Ro-Tel tomatoes, seasoning, bay leaf, Worcestershire sauce and bouillon mixture into a large pot.
3. Then stir in seafood.
4. Cook for about 1 to 1 1/2 hours, until seafood is tender.
5. If not spicy enough, add Tabasco sauce to taste.
6. Add parsley and serve over rice.
7. Remove bay leaf when cooked.
8. Serves four to six persons.

celery stalk, bell pepper, garlic, cooking oil, rotel, chachere, black pepper, red pepper, parsley, salt, bay leaf, worcestershire sauce, herbox chicken bouillon, smothered okra, peeled shrimp, crabmeat, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179886 (may not work)