Acadiana Seafood Gumbo - cooking recipe

Ingredients

1 chopped celery stalk
1 chopped bell pepper
1 minced garlic clove
1 Tbsp. cooking oil
1 can Ro-Tel chopped tomatoes
2 tsp. Tony Chachere seasoning *
1 tsp. black pepper
1/2 tsp. red pepper (cayenne)
1 bunch chopped parsley
2 tsp. salt
1 bay leaf
2 tsp. Worcestershire sauce
2 pkg. Herb-Ox chicken bouillon
1 lb. smothered okra
1 to 2 lb. peeled shrimp
1/2 lb. crabmeat (fresh or frozen)
1/2 lb. cooked fish (optional)
1 doz. oysters (optional)

Preparation

Saute celery, bell pepper and garlic in cooking oil.
Add smothered okra, Ro-Tel tomatoes, seasoning, bay leaf, Worcestershire sauce and bouillon mixture into a large pot.
Then stir in seafood.
Cook for about 1 to 1 1/2 hours, until seafood is tender.
If not spicy enough, add Tabasco sauce to taste.
Add parsley and serve over rice.
Remove bay leaf when cooked.
Serves four to six persons.