Savannah Seafood Gumbo

• 1/4  cup  oil
• 6  tablespoon  all-purpose flour
• 2  cup  onion, chopped
• 1  cup  green bell pepper, chopped
• 1  cup  celery, diced
• 3 large garlic cloves, minced
• 4  cup  chicken broth
• 3  cup  water
• 1  tablespoon  chicken base
• 2 Bay leaves
• 1 1/2  teaspoon  dried thyme
• 1  teaspoon  dried basil
• 1  teaspoon  Paula Deen's Lemon-Pepper Seasoning
• 1/2  teaspoon  cayenne pepper
• 2  teaspoon  Paula Deen's House Seasoning
• 2  tablespoon  soy sauce or Worcestershire sauce
• 1/3  cup  dried parsley
• 1 14 1/2-ounce can diced tomatoes seasoned with garlic, basil, and oregano
• OR
• 2  cup  diced tomatoes
• 4  cup  cut okra (fresh or frozen)
• 2  cup  oysters and liquor
• 1/2  lb  crab meat
• 1 1/2  lb  fresh peeled shrimp
• 3  cup  Bay Scallops
• File Powder
• 4  cup  sliced Cajun-style fresh link sausage

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

Tip: Add File' Powder after putting Gumbo into individual serving bowls. Adding File' into the pot will make the Gumbo too thick as File' powder it acts as a thickening agent.

Yield: Approximately 8-10 servings
Preparation time: 45 minutes to 1 hour
Cooking time: 1 hour 45 minutes
Ease Preparation: Easy

Recipe Courtesy Paula Deen