Seafood Gumbo

This soup is about as close as “I” will ever get to Cajun style, not being Cajun ya’al.

Seafood Gumbo

1/4 cup corn oil

1/4 cup flour

1 large white onion, diced

1 large green pepper, diced

2 stalks celery, diced

1 garlic clove, crushed

4 teaspoons salt

1/4 teaspoon dried thyme

2 14.5-ounce cans diced tomatoes

1 10-ounce package frozen sliced okra

6 cups chicken stock

1 pound shelled and deveined shrimp

1 pound crab meat

1 pint shucked oysters

1/4 teaspoon hot pepper sauce

Hot cooked rice

In a large Dutch oven over medium-high heat, in very hot oil, gradually cook flour until dark brown but not burned, about 8 to 10 minutes, stirring constantly. Stir in onion, green pepper, celery, garlic, salt and thyme; cook until onion, green pepper and celery are tender, stirring constantly.

Add tomatoes with their liquid, okra and chicken stock and liquid from oysters; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.

Add shrimp, crab, oysters and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque.

In warm bowls place a large scoop of rice and ladle soup over rice.