1. ln a medium size stockpot, heat olive oil, add half of onion, celery and bell pepper, cook
for 5 minutes. Stir in garlic garlic, continue to cook for 5 minutes.
2. Stir in diced tomato, dark roux, Cajun seasoning, Onion Powder, Garlic Powder, Dried
Thyme and simmer for 10 minutes until roux dissolves.
3. Stir in water, chicken broth, Bay Leaves, okra and Tabasco, bring gumbo back to boil,
lower fire to medium and simmer for 45 minutes.
4. Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for
additional 5 minutes.
5. Stir in green onions and parsley.
6. Serve with steamed rice.