3 tbsp. oil
3 tbsp. flour
2 tbsp. butter
1 med. onion, chopped
1 clove garlic, minced
1 qt. water
2 tsp. Worcestershire
1 pt. fresh oysters
4-5 dashes hot sauce
3-4 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. frozen okra
1 (6 oz.) pkg. frozen crab meat
2 (6 oz.) pkgs. shrimp, frozen, cooked
Cooked rice

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. Yield: 4 to 6 servings.