Seafood:

Roux:

Veggies:

Spices:

Stock and Preparation:

Prepare a seafood stock by combining the shells from cleaning the seafood, the oyster liquor, one large onion (quartered), and several celery stalks into a large stock pot. Fill the pot with cold water and bring to a boil. Simmer two to four hours, add water as needed to keep about one quart of liquid.

While the stock simmers sit down, relax and watch a NASCAR race. When the stock smells so good you can't stand to wait any longer start chopping the veggies. This gives the stock a chance to keep simmering. Set aside the chopped veggies for use with the roux.

Saute the okra in small amount of oil until the edges are golden brown and set aside. Blend and grind the dry spices and set aside.

Strain the stock. Dispose of the solids and return up to 1 1/2 quarts of the rich liquid to the stock pot. Set aside. Any excess stock can be frozen.

Any stock or broth will work in this recipe. In fact, if you have no stock on hand simply use water. Using stock makes the finished gumbo richer but if all you have is water the gumbo is still the best there is!

Roux:

Prepare a dark brown roux. The roux is what gives the finished gumbo broth its deep, rich flavor and chocolate brown color. The importance of this step can't be overlooked. Never stop stirring!

In a large cast iron skillet about 4 inches deep. Heat 3/4 cup oil over medium low heat. As the oil starts to get hot, gradually blend in 3/4 cup flour. Stir constantly with a flat ended wooden spatula. If the mixture starts to bubble or boil, turn it down. Slowly the mixture will shade from white through cream color to tan then light brown, brown and finally a reddish, chocolate brown. A good, dark roux can take up to 45 minutes so be patient and enjoy the smells, munch on the veggies. We have heard this called a "two brew roux".

Slowly fold in the chopped onions and garlic keeping the roux cooking all the while. Cook the roux, onion, garlic mixture about five minutes then slowly add the rest of veggies, except the okra, and cook until the roux mixture has turned dark brown and the vegetables are cooked (about 15 minutes). Turn off the heat, set aside.

The Last Act:

Rewarm the stock, fold in the roux with the veggies, add the okra, dry spices and Tabasco®. Bring the gumbo to a boil, turn down the heat and simmer, partially covered for an hour or so. Add the seafood and continue simmering for twenty minutes.

Serve in bowls of hot rice. Try not to overeat.