LOUISIANA-STYLE SEAFOOD GUMBO

For the Roux:

1 cup vegetable oil

1 cup all-purpose flour

For the Gumbo Base:

1 large onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

4 cups seafood stock or chicken broth

For the Seafood and Meat:

1 pound shrimp, peeled and deveined

1 pound crab meat

1 pound andouille sausage (sliced)

For the Seasoning:

2-3 bay leaves

1 tablespoon Cajun seasoning

Salt and pepper to taste

For Serving:

Cooked white rice

Chopped green onions for garnish

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