This gumbo won an award in a cook-off in Buffalo on Super Bowl Sunday, a few years ago.
|3 Tbsp olive oil||1 bay leaf||2 cups of water|
|2 cloves garlic, minced||3 whole cloves||1/2 cup cooked rice|
|1 green pepper, chopped||1/2 tsp ground allspice||1 tsp Tabasco sauce|
|2 stalks of celery, chopped||2 Tbsp Creole seasoning||1 tsp Worcestershire sauce|
|1 large onion, chopped||10 oz. of chopped okra||freshly ground pepper|
|3 Tbsp flour||12 oz. seafood flakes||1 1/2 tsp gumbo file|
|28 oz. can crushed tomatoes|
|Place olive oil in a large frying pan over
low heat. Sauté the garlic for 2 minutes. Add green pepper, celery
and onion and cook for five minutes. Add the flour and continue stirring to make a roux. Empty frying pan into
a stock pot and add the tomatoes, bay leaf, cloves, allspice, Creole seasoning, okra, seafood flakes, and
water. Bring to a boil over moderately low heat. Add the rice, Tabasco sauce, Worcestershire sauce, pepper
and simmer for 1 minute. Remove the pot from the heat and stir in the gumbo file. Serve.