LOUISIANA SEAFOOD GUMBO
Serves about 6 to 8

1/4 cup olive oil
6 Tbsp. all purpose flour
2 cups chopped onions
1 cup green bell pepper chopped1 cup celery diced
3 lg. cloves garlic minced
4 cups chicken broth
1 cup bottled clam juice1 cup water
2 bay leaves
1 tsp. dried thyme
1/2 cup fresh parsley, chopped
1/2 tsp. oregano
1 Tbsp. cajun seasoning
1 tsp. seasoned salt OR sea salt and 1/2 tsp. ground pepper
3 Tbsp. Worchestershire sauce
1 14 1/2 oz. can diced tomatoes
2 Tbsp. tomato paste
4 links cajun or andouille sausage sliced 1/2 in. thick
2 cups cut okra (frozen is fine)
2 cups oysters and liquor
1 1/2 lb. fresh peeled shrimp
2 cups bay scallops

File powder

In a large pot combine the flour and olive oil. Cook over low heat stirring constantly with a wooden spoon until the color becomes like light milk chocolate. Be extremely careful not to let it burn. Add onions, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly.

Slowly add chicken broth, clam juice, stirring as you go. Add water, bay leaves, thyme, parsley, oregano, Cajun spice, seasoned salt, Worchestershire sauce, tomato paste and tomatoes.

Cover pot and simmer for 1 to 1 1/2 hours stirring once or twice.

Add oysters, shrimp, and scallops and sausage along with the okra. Simmer an additional 15 minutes.

. Serve over hot buttered rice. Sprinkle File Powder over individual servings.

Tip: Always add File Powder to the gumbo after it is plated. Adding to the pot while it is simmering will cause the powder to become stringy.