Seafood Okra Gumbo - cooking recipe

Ingredients

1 quart okra, cut into 1/2 in. pieces
2 garlic cloves, chopped
2 tablespoons oil
1/4 cup parsley, chopped
2 quarts water
1 (16 ounce) can stewed tomatoes
2 -3 lbs shrimp
2 bay leaves
2/3 cup oil
2 tablespoons Worcestershire sauce
1/2 cup flour
2 small boiled crabs
2 medium onions, chopped
salt
1 bell pepper, chopped
1 1/2 teaspoons black pepper
2 celery ribs, chopped
1/2 teaspoon cayenne pepper

Preparation

Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.
In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.
In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
Add onions, bell pepper, celery, garlic and parsley and saute until tender.
Add tomatoes and cook 15 minutes.
Add sauteed okra, shrimp stock, crabs (broken into quart leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. Add salt to taste.
Add the peeled shrimp and continue cooking until the shrimp are done.
Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.