2 large garlic cloves (pressed)
3 bay leaves
1/4 t dried thyme
1 T Cajun seasoning ( I like Tony Chachere's)
1/4 t red pepper
1/2 t black pepper
1 T Worcestershire sauce
1 (28 oz) can diced tomatoes, with juice
7 cups water
2 t dried parsley
rice and French bread (optional)
Brown sausage in a large pot, then remove. In the sausage drippings, saute the okra for about 5 minutes (add butter if too dry). Add the other vegetables to the pot and saute for another 3 minutes. Add meat, tomatoes, water and other seasonings to the pot (except parsley and seafood). Simmer over med. heat for 30 minutes. If you want a thicker soup, simmer uncovered- if you like broth, cover while simmering. Finally, add seafood and parsley to pot and simmer another 10 minutes.
Serve with a scoop of rice on top of the gumbo (That's the New Orleans way) and a large slice of French bread on the side. You may want to put a bottle of Tabasco on the table for those who like to spice it up! Enjoy!