Southern Seafood Gumbo - cooking recipe

Ingredients

1/2 c. vegetable oil
1/2 c. all-purpose flour
4 stalks celery, chopped
2 medium onions, chopped
1 small green pepper, chopped
1 clove garlic, minced
1/2 lb. okra, sliced
1 Tbsp. vegetable oil
1 qt. chicken broth
1 qt. water
1/4 c. Worcestershire sauce
1 tsp. hot sauce
1/4 c. catsup
1 small tomato, chopped
1 tsp. salt
1 small ham slice, chopped
1/4 tsp. red pepper
2 lb. large shrimp, peeled and deveined
1 lb. crabmeat
1 (12 oz.) container fresh oysters, undrained
2 c. cooked chicken, chopped
hot cooked rice

Preparation

Combine 1/2 cup oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until roux is caramel colored, about 15 to 20 minutes.
Stir in celery, onion, green pepper and garlic.
Cook an additional 45 minutes, stirring occasionally. Fry okra in 1 tablespoon hot oil until browned. Add to gumbo; stir well over low heat for a few minutes.
At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
Add broth and next 8 ingredients; simmer 2 1/2 hours. Stir occasionally.
Add shrimp, chicken, crabmeat and oysters, if desired, during the last 10 minutes of simmering period.
Serve over hot rice.
Yield:
14 cups; 10 to 12 servings.