Title: Louisiana seafood gumbo
 Categories: Stews, Seafood, Cajun
      Yield: 4 Servings
 
      3 tb Oil
      3 tb Flour
      2 lg Onions, chopped
      3 c  Okra, chopped
      2 tb Oil
      1 cn Tomatoes
      3    Garlic clove; minced
      2 qt ;Water
           Salt
           Pepper, black
           Pepper, red
    1/2 c  Parsley; finely chopped
    1/2 c  Scallion tops; finely
           -chopped
      2 lb Shrimp
    1/2 pt Oysters
      1 cn Crabmeat
 
  Make roux of oil and flour, stirring constantly until dark brown. Add
  shrimp to roux and cook for a few minutes. Set aside. Smother okra and
  onions in oil. Add tomatoes and garlic when okra is almost done. Cook
  a few minutes longer, then add water and salt and pepper. Combine
  shrimp roux mixture with okra and simmer for about 10 minutes. Add
  oysters, crabmeat and whole crabs and simmer until crabs are cooked.
  Add parsley and green onions and simmer another 15 - 20 minutes.
  Serve over rice and let each person add fresh file to their taste.
  
  From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017.