Cajun Shrimp Gumbo - cooking recipe

Ingredients

2 lb. peeled shrimp
1 lb. flaked crabmeat
1/3 c. flour
1/3 c. liquid vegetable oil
2 c. chopped onion and celery
1 c. chopped bell pepper
1 (10 oz.) pkg. frozen cut okra
1 (8 oz.) can tomato sauce
1/4 c. chopped fresh parsley
1 (13 oz.) can chicken broth
3 bay leaves
2 Tbsp. Worcestershire sauce
1 Tbsp. Kitchen Bouquet
2 tsp. each: garlic salt and pepper
1 Tbsp. thyme
hot pepper sauce to taste
cooked rice (optional)

Preparation

To make a roux, heat oil in a large cast-iron skillet.
When very hot, but not smoking, add 1/2 the flour.
Stir constantly with a wire whisk.
Add remaining flour.
Stir rapidly until dark and smooth (don't burn).
Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth.
Simmer for 1 hour.
Add remaining ingredients except rice.
Simmer 15 minutes. Serve over rice.
Makes 8 to 10 servings.