Seafood Gumbo on be half of my friend: JOANN FROM PLP THANKS GIRL!

[Wanda P]

My family really loves this recipe. I grew up in Mobile Alabama. I have made this Gumbo for over 40 years.This takes a long time to make but it is worth the time if you like seafood.
I hope you like it. Joe Ann

Seafood Gumbo
1cup oil
2cups four(oat flour is best)
2 large onions, finely chopped
1cup celery
1 large green pepper finely chopped
3 tbsp. sweet basil (if fresh use 6tbsp.)
3 tbsp. parsley finely chopped (if fresh use 6tbsp.)
3 tbsp. thyme (if fresh tie into a bundle, drop into the broth to boil then remove before adding to the roux.)
8cups chicken broth
1(10oz)pkg.frozen okra
1 (8oz)can petite chopped tomatoes
1/4 cup worchestershire sauce
1 pound shrimp
1 pound scallops
1 pound crabmeat
hot pepper to taste
salt and pepper to taste

The best broth comes from fresh chicken or from a ham bone simmer at least 2 or more hours. Set aside the broth. Saute the onions,celery and green pepper. Add to half of the broth along with the canned tomatoes, basil, parsley and the thyme (if you chose to use dried thyme).
The secret of good gumbo is making a good roux. Place 1 cup oil in a heavy skillet with stove setting set to medium, heat oil slowly.
Add 2 cups four and stir constantly until it becomes a milk chocolate brown in color (may take up to 30 or 40 minutes). DO NOT BURN, immediatley add the broth without the vegetables. Stir till smooth,then add the roux to the broth with the vegetables. Add the seafoods and okra.( ham or chicken or both is also good). Simmer for at least an hour. The gumbo is better if served the next day.