Seafood Gumbo - Louisiana Seafood gumbo

• 8 oz (224 grm). peeled, deveined, fresh or frozen and thawed large shrimp
• 3 tbsp (45 ml). all-purpose flour
• 3 tbsp (45 ml). olive or vegetable oil
• 1 large yellow onion, chopped
• 1 medium-size sweet red or green pepper, chopped
• 4 cloves garlic, minced
• 3-1/2 cups (825 ml) lower-sodium chicken broth
• 2 cups (475 ml) fresh or frozen and thawed okra pods, sliced
• 2 bay leaves
• 1 tsp (5 ml). dried thyme leaves
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground red pepper(cayenne)
• 8 ounces smoked turkey sausage or andouille sausage, cut into 1/2-inch slices
• 8 ounces lump crab meat, picked over and flaked, or 1 package(6 ounces) frozen crab meat
• 12 pint shucked oysters, undrained

1. Rinse shrimp and pat dry; refrigerate.
2. For roux, in a heavy Dutch oven, stir together flour and oil until smooth.
3. Cook over moderate heat, stirring constantly, for 5 to 7 minutes or until roux is dark brown.
4. Add onion, sweet red pepper, and garlic.
5. Cook for 8 to 10 minutes or just until vegetables are tender, stirring frequently.
6. Gradually stirin broth.
7. Stir in okra, bay leaves, thyme, salt, and ground red pepper.
8. Bring to a boil.
9. Lower heat and simmer, covered, for 20 minutes.
10. Add the sausage, simmer, covered, for 10 minutes.
11. Add shrimp, crab, and oysters.
12. Bring to a boil.
13. Lower heat and simmer, uncovered for 5 minutes or just until the shrimp and crab turn opaque.
14. Discard bay leaves.
15. Spoon off fat.
16. Serve with hot cooked rice and hot red pepper sauce.
17. Prep time: 25 minutes Cooking time: 1 hour

shrimp, flour, olive, yellow onion, sweet red, garlic, lower, okra pods, bay leaves, thyme, salt, ground red, turkey sausage, lump crab meat, oysters

Taken from online-cookbook.com/goto/cook/rpage/00031B (may not work)