Seafood Gumbo - cooking recipe

Ingredients

1 c. olive oil
1 c. all-purpose flour
8 stalks celery, chopped
3 large onions, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1 lb. sliced okra
2 qt. chicken stock
2 qt. water
1/2 c. Worcestershire sauce
1 large tomato, chopped
1 Tbsp. salt
4 slices bacon, chopped
2 bay leaves
1/2 tsp. thyme
1/4 tsp. rosemary
2 lb. crabmeat
4 lb. peeled shrimp
1 tsp. brown sugar
oysters and chicken (optional)

Preparation

Combine oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is the color you prefer, dark.
Stir in celery, onions, green pepper and garlic.
Cook 45 minutes to 1 hour, stirring occasionally.
Brown okra in small saucepan and add to pot.
Stir well over low heat for a few minutes.
You may cool and freeze mixture for later use at this stage.
Add the next 9 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
Fifteen minutes before serving, add shrimp and crabmeat, chicken and oysters (if desired).
Stir in brown sugar; simmer and serve over rice.
Recipe may be halved without loss of flavor or taste.
Yields about 7 quarts.