Spicy seafood & sausage gumbo

Canola oil	8 tablespoons
Okra, trimmed, cut into ½-inch pieces	½ pound
Flour, all purpose	6 tablespoons
Onion, chopped	1
Bell pepper, chopped	1 green + 1 red
Garlic, minced	3 cloves
Tomatoes, diced	14 ½ ounces
Fish broth	5 cups
Bay leaves	2
Creole seasonings	2 ½ tablespoons
Salt
Pepper, freshly ground
Andouille sausage, cut into 1-inch pieces	½ pound
Shrimp, shelled, deveined	1 pound
Crab claws	1 pound
Filé powder	1 teaspoon
Parsley, finely chopped	2 tablespoons

1. In a large heavy pot, warm 2 tablespoons oil over medium heat. 
2. Add the okra, and sauté, stirring occasionally, until softened and browned, about 15 minutes; transfer to a bowl. 
3. In the same pot, warm the remaining oil over medium heat for 2 minutes. 
4. Whisk in the flour until incorporated. 
5. Cook, stirring occasionally, until dark brown, about 4 minutes. 
6. Add the onion, bell peppers, and garlic, and sauté until softened, about 8 to 10 minutes. 
7. Add the okra, tomatoes and their juices, broth, bay leaves, Creole seasonings, salt, and pepper. 
8. Bring to a boil over medium-high heat, and then reduce to medium-low; simmer for 30 minutes. 
9. Stir in the sausage, shrimp, and crab; cook until the sausage is heated through and the shrimp are pink, about 3 minutes. 
10. Sprinkle in the filé powder, and stir for 30 seconds. 
11. Remove from the heat, and discard the bay leaves. 
12. Serve garnished with the parsley. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.