3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried whole thyme
1/2 teaspoon Creole seasoning
2 pounds uncooked medium shrimp, peeled and deveined
1 pound lump or flake crab meat, drained
1 pound red snapper fillets, cut into 1-inch cubes
1 (12-ounce) container Standard oysters, drained
Hot cooked rice
How to Make It
Melt butter in a large stock pot over low heat; add flour, stirring until smooth. Cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add water, okra, tomatoes, onion, salt, pepper, garlic powder, thyme, and Creole seasoning; bring mixture to a boil. Reduce heat, and simmer 1 hour.
Add remaining ingredients, except rice, and simmer, uncovered, an additional 15 minutes, stirring frequently.
Serve gumbo over hot cooked rice in individual bowls.