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 the green pepper, celery and onion and cook for five minutes. Add the flour and continue stirring to make a roux. Empty the 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.