Doc'S Seafood Gumbo - cooking recipe

Ingredients

3 tablespoons canola oil
1 lb skinned boneless chicken thighs, cut into bite-size pieces
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 (7/8 ounce) package brown gravy mix
3 tablespoons dried parsley
3 tablespoons browning sauce
2 tablespoons Worcestershire sauce, suace
2 tablespoons Old Bay Seasoning
1 tablespoon garlic salt, plus
1 teaspoon garlic salt
1 tablespoon seasoning salt, plus
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 1/2 teaspoons liquid crab boil
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen sliced okra
1 3/4 lbs unpeeled medium raw shrimp (31/40 count)
1 lb white fish fillet, cut into bite size pieces
1 lb fresh crabmeat
1/4 cup file powder
hot cooked rice

Preparation

Heat oil in a large stockpot or Dutch oven over med-high heat.
Add in chicken; saute 5 minutes or until browned.
Remove chicken, reserving drippings in stockpot.
Add onion, bell pepper, and celery; saute 4 minutes or until tender.
Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
Return chicken to stockpot.
Combine gravy mix and 1 cup water, stirring well.
Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
Cover and bring to a boil.
Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
Peel shrimp and devein.
Add fish to gumbo mixture; cook 5 minutes.
Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
Add file powder; cook 2 minutes, stirring occasionally or until thickened.
Remove and discard bay leaves.
Remove gumbo from heat; serve over hot rice.