Commander's Palace Seafood Gumbo

Ingredients

• 3 cups diced onions
• 2 cups diced green bell peppers
• 1 (28 ounce) can of petite diced tomatoes
• 1 cup tomato sauce
• 1 1/2 teaspoons thyme
• 1 1/2 tablespoons minced garlic
• 4 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 1/2 lbs frozen cut okra, defrosted
• 2 quarts seafood stock
• 2 lbs shrimp, peeled and deveined (use the shells to make your seafood stock)
• 2 dozen oysters, shucked
• 1 lb lump crabmeat
• 2 tablespoons file powder

Directions

1. 1

   Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.

2. 2

   Cook on medium heat for 10 minutes, stirring occasionally.

3. 3

   Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.

4. 4

   Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.

5. 5

   Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.

6. 6

   Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.

7. 7

   Served over cooked rice and season to taste with Tabasco sauce.