Seafood Gumbo II
May be made a day ahead, then covered and refrigerated.
11/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
2–3 garlic cloves, minced
1 (1-pound) can tomatoes, undrained
1 1/2 pounds frozen okra or equivalent fresh
Oil for frying okra
2 quarts hot water
3 1/2 tablespoons salt
3/4 teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
8-10 allspice berries
Few grains chile powder
2 pounds headless raw shrimp, peeled
1 pound claw crabmeat, picked
1 pint oysters
1/2 cup chopped green onions
Make a very dark roux with oil and flour in a large heavy
pot.
Add onion and garlic.
Cook slowly until onions are
transparent.
Add tomatoes, and
cook on low heat until oil rises to the top (about 30 minutes), stirring
frequently.
In separate skillet,
fry okra in oil on moderately high heat, stirring constantly until okra is no
longer stringy.
Add the okra to
the other mixture; stir and simmer about 10 minutes.
Add water, salt and pepper.
Simmer partially covered for 45 minutes.
Add other seasonings and simmer an
additional 20 minutes, then add shrimp and simmer 15 minutes; then add
crabmeat, simmering 15 minutes more.
Add the oysters the last 5 minutes of cooking.
Taste carefully for seasoning, adding more if
necessary.
Remove from fire and
stir in green onions and parsley.
Serve over rice.
Variations
may be made by adding different types of seafood, sausages, or poultry.
Serves 8–10.
Contributed by River Road Recipes II
Excellent 
