1½ pound seafood mix or small shrimp, peeled, deveined and cooked
In a dutch oven, brown sausage in bacon grease over medium high heat, then remove. Sprinkle the flour over the oil, add ½ stick butter, and cook over medium heat, stirring constantly until coffee brown. Remove roux from heat and let cool.
Return roux to low heat and melt the remaining ½ stick butter. Add the onion, green pepper, and celery and cook until onions are translucent. Add Worcestershire sauce, Creole seasoning, and celery seed. Cook for about 10 minutes, while stirring frequently.
Add chicken stock and bouillon, whisking constantly. Add the sausage and bay leaves. Bring to a boil, then reduce the heat and simmer covered for 45 minutes.
Add tomatoes and okra. Cover and simmer for 45 minutes. Add seafood and simmer 15 minutes. Serve with rice.
Recipe by at http://sophistishe.com/2014/02/seafood-gumbo/