Ingredients
1 cup oil
1 cup flour
1 cup onions, chopped
1 cup celery, chopped
3 cloves garlic, minced
3 15 oz. cans chicken broth
2 28 oz. cans diced tomatoes, drained
2 10 oz. pkg. okra, thawed
1 Tbl. worcheshire sauce
2 Tbls. hot sauce
5 bay leaf
1/2 cup parsley, minced
2 tsp. thyme
2 tsp. basil
2 tsp. oregano
2 tsp. sage
1 tsp. ground pepper
2 lbs. shrimp, peeled and deveined
1 quart oysters, undrained
1 lb. fish fillets
1 lb. crabmeat, drained, flaked
1 lb. crab claws
Preparation
Make roux: heat oil in large heavy pot. Carefully add flour, stirring constantly until dark brown.
Add onions, celery, garlic and herbs; cook for 10 minutes.
Add broth, tomatoes, okra, and remaining ingredients except any seafood. Simmer for 2 hours. (At this point, it can be frozen for later use.)
Just before serving add remaining seafood and fish, and cook for 15 minutes.
Serve over hot rice.
