Seafood Gumbo - cooking recipe

Ingredients

1/4 c. salad oil
1/4 c. all-purpose flour
1 large onion, diced
1 large green pepper, diced
1 garlic clove, crushed
4 tsp. salt
1/2 tsp. thyme leaves
12 oysters in shall
2 (16 oz.) cans tomatoes
1 (10 oz.) pkg. frozen okra, sliced
6 c. water
1 lb. shelled and deveined shrimp
1/2 lb. fresh or 1 (6 oz.) pkg. frozen Alaska King crab, thawed and drained
1/4 to 1/2 tsp. hot pepper sauce
hot cooked rice

Preparation

Begin 2 hours ahead.
In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned, about 8 minutes, stirring constantly.
Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally.
Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.
Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque.
Serve in soup bowl with a scoop of rice. Yields 8 servings, or 14 cups.