Seafood Gumbo - cooking recipe

Ingredients

2 Tbsp. oil
3 Tbsp. flour
1 qt. chicken broth
1 qt. water
3 slices bacon, diced
2 large onions, chopped
2 cloves garlic, crushed
dash of cayenne
dash of Worcestershire
2 lb. raw shrimp, shelled and deveined
1 lb. crab meat
1 green pepper, diced
3 c. chopped okra
4 bay leaves
1 tsp. salt and pepper
1 tsp. gumbo file (optional)
dash of Tabasco
1 (1 lb.) can tomatoes (reserve liquid)
1 pt. oysters
3 c. cooked rice

Preparation

Heat oil in heavy saucepan.
Stir in flour; cook until lightly browned.
Gradually stir in broth; set aside.
Saute bacon in soup kettle until crisp.
Add onions, garlic, green pepper, okra and tomatoes.
Cover; cook, stirring occasionally, until onions are golden.
Stir liquids into vegetable mixture.
Add all seasonings. Bring to a boil; cover and simmer for 2 hours.
About 30 minutes before serving, add seafood and salt if necessary.
Cook slowly, adding file powder right before removing from heat.
Serve on mound of rice.
May be prepared up to adding seafood and frozen. Serves 8.