Jambalaya Seafood Gumbo

Ingredients

• 2 lb okra, fresh and cut into 1/4 inch slices
• vegetable oil
• 4T flour
• 2C onion chopped
• 1C celery chopped
• 2/3C bell pepper chopped
• 1C green onion chopped
• 2 cloves garlic
• 6 oz tomato paste
• 3 bay leaves
• 1/4t Thyme
• 1T salt
• 1/2 t Tabasco
• 1/4 t cayenne
• 1/2 t black pepper
• 1 T worchestshire
• 16 oz tomatoes diced
• 7C water
• 2 1/2 lb shrimp, peeled
• 1 lb crab meat
• 1 pint oysters with liquid
• 2T parlsey chopped

Preparation

1. In large skillet heat oil and add okra. Cook, stirring often until it stops stringing. This takes a long time. Be patient!


2. In anther pot, heat 2T oil and gradually add 4T flour to make dark roux. Watch it closely! Add vegetables and cook until tender. Stir in tomato paste, thyme, bay, S&peppers, Tabasco and Worch. Cook a bit then add tomatoes with liquid. Add okra.


3. Stop at this point if cooking over 2 days.


4. Gradually add water. Bring to boil, cover and simmer 30 min. Add shrimp and crabmeat. Simmer 10 more min. Add oysters and parsley and cook 10 more min.