This gumbo won an award in a cook-off in Buffalo on Super Bowl Sunday, a few years ago.

Seafood gumbo
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.