Seafood Okra Gumbo

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

Directions

1. 1

   Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 qt: several hours to make a stock. Set aside.

2. 2

   In a heavy skillet, heat 2 tbs oil and saute the okra about 1/2 hour. Set aside.

3. 3

   In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.

4. 4

   Add onions, bell pepper, celery, garlic and parsley and saute until tender.

5. 5

   Add tomatoes and cook 15 minutes.

6. 6

   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.

7. 7

   Add the peeled shrimp and continue cooking until the shrimp are done.

8. 8

   Serve over steamed rice. This dish is best if cooked a day in advance and left overnight.