COUNTRY LIVING SEAFOOD GUMBO

1 cup flour
1 cup oil
3 cups celery, diced
3 cups onion, diced
3 cups green bell pepper, diced
7 cups chicken stock
3 cups okra (about 1 1/2 pounds), sliced 1/2-inch thick
1 pound smoked ham, diced
1/2 pound crab meat
2 cans (28 oz. each) crushed tomatoes, juice reserved
1/2 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 pounds medium shrimp (fresh or frozen), peeled
1/2 teaspoon gumbo file powder
9 cups hot cooked rice
Hot pepper sauce (to taste)

In a 12 quart heavy kittle or Dutch oven, heat flour and oil over medium-low heat. Cook, stirring frequently, until flour browns to a dark, mahogany color, being careful not to burn - 40-50 minutes.

Stir in the celery, onion, and bell pepper. Cook, stirring occasionally, until vegetables are soft (about 30 minutes).

Add the chicken stock, okra, ham, and crab meat; cook 40 minutes more.

Stir in tomatoes and juice, parsley, lemon juice, sugar, oregano, thyme, Old Bay seasoning, salt and peppers. Cook 30 minutes.

Stir in the shrimp and file powder; cook until shrimp have cooked through (about 15 minutes).

Serve warm over rice with hot pepper sauce or freeze for up to 2 months.

Servings: 18
Source: Country Living, February 2000