Gumbo

This classic bayou favorite can be adapted for all sorts of seafood or sausage. A reliable crowd-pleaser for cajun fans.

1. ½ cup salad oil
2. ½ cup flour
3. 1 large onion, chopped
4. 2 to 3 garlic cloves, minced
5. One 1-pound can tomatoes, undrained
6. 1½ pounds frozen okra or equivalent fresh
7. Oil for frying okra
8. 2 quarts hot water
9. 3½ tablespoons salt
10. 3/4 teaspoon red pepper
11. 1 large bay leaf
12. 1/4 teaspoon thyme
13. 8 to 10 allspice berries
14. Few grains chili pepper
15. 2 pounds headless raw shrimp peeled
16. 1 pound claw crab meat , picked
17. 1 pint oysters
18. ½ cup chopped green onions
19. ½ cup chopped parsley

Heat oil in a large black pot. Add flour to oil. Make a very dark roux in a large heavy pot. Add onions 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 a 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-simmer 15 minutes; then add crab meat, 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 seafood, sausages or poultry. Serves 8-10.