*  Exported from  MasterCook  *

                         Jambalaya Seafood Gumbo

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   oil
   2      pounds        okra -- thinly sliced
   1      tablespoon    flour
   2      cups          onions -- finely chopped
     1/2  cup           celery -- finely chopped
     2/3  cup           green pepper -- finely chopped
   1      cup           green onions -- finely chopped
   2      cloves        garlic -- pressed
   1      6-oz. can     tomato paste
   3      large         bay leaves
     1/4  teaspoon      thyme
   1      tablespoon    salt
     1/2  teaspoon      Tabasco sauce
     1/4  teaspoon      cayenne pepper
     1/2  teaspoon      black pepper
   1      tablespoon    Worcestershire sauce
   1      16-oz. can    whole tomatoes, cut up
                        (reserve liquid)
   7      cups          water
   2 1/2  pounds        raw shrimp, washed -- peeled &
					
   1      pound         claw crabmeat
   2      dozen         oysters & their liquid
   2      tablespoons   fresh parsley -- chopped
   5      cups          steamed rice

Freezes well. In a large, heavy skillet, not black iron, heat 4 tablespoons oil. 
 Add okra and cook, stirring often until stringing stops, about 40 to 50 minutes. 
 If necessary, add more oil to prevent burning. In a 5-quart soup pot, heat
 remaining 2 tablespoons oil and gradually add flour, stirring constantly
 until roux is dark brown.  Add onions and celery and cook until tender. 
 Add green pepper, green onions, and garlic; cook 3 minutes. 
Stir in tomato paste, bay leaves, thyme, salt, Tabasco, cayenne, black pepper, 
and Worcestershire sauce.  Add tomatoes with liquid and stir until smooth.  A
dd cooked okra.  Gradually stir in water.  Bring to boil, cover and simmer 30 minutes. 
 Add shrimp and crabmeat; continue to simmer, covered, 10 minutes.  A
dd oysters with liquid and parsley, and cook 10 minutes.  If too thick, thin with water.  Serve over rice. 

                   - - - - - - - - - - - - - - - - - -