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3 Tbsp. oil
3 Tbsp. flour
2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, minced
1 quart water
2 tsp. Worcestershire
1 pint fresh Oysters
4-5 dashes hot sauce
3-4 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) package frozen okra
1 (6 oz.) package frozen Crab Meat
2 (6 oz.) packages Shrimp, frozen, cooked
Heat oil in 3-quart Dutch oven; add flour, stirring constantly, 10 to 15 minutes, or until roux is the color of a copper penny.
Melt butter in a small skillet; add onion and garlic and cook until tender. Stir into roux mixture. Gradually add water, Worcestershire sauce, hot sauce, bay leaves, salt and pepper, simmer 1 hour.
Add okra; cook 15 minutes, stirring occasionally to separate; cook over medium heat 5 minutes or until Oyster curls at edges. Serve gumbo hot over cooked rice.
4 to 6 servings
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