Crazy Creole Seafood Gumbo

1 tablespoon extra virgin olive oil
2 slices bacon pieces, chopped
7 ounces Andouille or cajun-style links, about 3 links, sliced into 1/4 inch slices
1/3 cup all-purpose baking flour
1 large onion, diced, about 2-3 cups
1 tablespoon chopped garlic, about 6 cloves
1 cup celery, with leaves, diced
1 green bell pepper, seeded & diced, about1 1/4 cups
1 yellow bell pepper, seeded & diced, about 1 1/4 cups
1 serrano pepper, seeded & finely diced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon shrimp seasoning, such as Old Bay
1 bay leaf
3 cups diced tomatoes, such as Pomi brand, including their juices
4 cups low sodium chicken broth
1/2 pound frozen okra slices
1 pound medium shrimp, peeled & deveined
OPTIONAL: 1/2 pound lump crabmeat or cubed firm fillets such as cod or catfish
Garnishes: cooked rice, thinly sliced scallions, hot sauce, and gumbo file powder

In a large soup pot warm olive oil over medium heat. Add chopped bacon and cook until crisp. Remove with a slotted spoon and reserve. To the remaining fat in the pan, add the sausage and cook until lightly browned. Remove with a slotted spoon and reserve.
To remaining fat in pan, stir in flour, stir over medium-low heat and cook until nut brown, about 15 - 20 minutes. Add onions, garlic, and celery and cook 10 minutes. Add all peppers and cook an additional 5 - 10 minutes or until softened. Add thyme, shrimp seasoning, bay leaf, tomatoes, brothand okra. Cover and simmer for 30 - 40 minutes, stirring occasionally.
Add reserved bacon and sausage then stir in shrimp and optional crabmeat or fish and cook until shrimp are pink and crab is cooked, about 5 additional minutes. Season to taste with hot sauce, cayenne pepper or your favorite seasonings. Serve over cooked rice and garnish with sliced scallions and optional gumbo file.

Nutrition Information