Savannah Seafood Gumbo

Ingredients

• 2  bay leaves 
• 3 cups bay scallops 
• 0.3 cup pepper black
• 14.5 ounce canned tomatoes diced with garlic, basil, and oregano canned
• 0.5 teaspoon cayenne pepper 
• 1 cup celery diced
• 1 tablespoon chicken stock cube 
• 4 cups chicken broth 
• 0.5 pound crab meat 
• 1 teaspoon basil dried
• 0.3 cup parsley dried
• 1.5 teaspoons thyme leaves dried
• 10 servings filé powder 
• 6 tablespoons flour all-purpose
• 3 large garlic cloves minced
• 0.3 cup garlic powder 
• 1 cup bell pepper green chopped
• 1 teaspoon lemon pepper 
• 2 cups oysters and liquor 
• 0.3 cup oil 
• 4 cups cut okra fresh ()
• 2 cups onion chopped
• 1 cup salt 
• 4 cups sausage fresh cajun-style sliced
• 1.5 pounds shrimp fresh peeled
• 3 cups water 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• pot

Directions

1. In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.
2. Add onion, pepper, celery and garlic.
3. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go.
4. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes.
5. Cut sausage into 1/2-inch pieces.
6. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally.
7. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes.
8. Serve over hot buttered rice.
9. Sprinkle with file powder on top of bowl and stir in.
10. Mix ingredients together and store in an airtight container for up to 6 months.