Overton's Seafood Gumbo

• 4 quarts seafood stock
• 1/2 cup vegetable oil
• 6 cups okra sliced
• 3 1/2 pounds tomatoes, canned
• 2 cups onions chopped
• 1 cup celery chopped
• 1 cup sweet bell peppers chopped
• 2 tablespoons garlic chopped
• 2 tablespoons vinegar
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 5 each bay leaves
• 2 teaspoons thyme
• 2 teaspoons basil
• 2 teaspoons oregano
• 1 pound crab meat
• 3 pounds shrimp
• 1 cup onions chopped

1. Bring stock to a boil, lower heat and simmer several hours.
2. Strain thestock, discarding solids.
3. Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes.
4. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2 hour, stirring and scraping often.
5. Blend the roux into the okra and tomato mixture.
6. Veryslowly blend the stock into the mixture.
7. Simmer about 1 hour.
8. Add crab and shrimp and simmer 10 to 15 minutes.
9. Add oysters and simmer about 5 minutes.
10. Add green onions.
11. Serve over rice with file`powder added to taste at the table.

seafood stock, vegetable oil, okra, tomatoes, onions, celery, sweet bell peppers, garlic, vinegar, salt, cayenne pepper, bay leaves, thyme, basil, oregano, crab meat, shrimp, onions

Taken from recipeland.com/recipe/v/overtons-seafood-gumbo-47501 (may not work)