Seafood Gumbo

Instructions

1. 1

   Make the stock by bringing about a gallon of water (including oyster water, if available) to a light boil. Add all the remaining stock ingredients. Return to a bare simmer and cook for about 30 minutes. Strain the stock and discard all the solids.

2. 2

   In a large pot, heat the vegetable oil until it shimmers. Add the okra and cook, stirring, for about three minutes. Remove the okra and drain the pot, but leave a film of oil in it.

3. 3

   Add the onions, bell pepper, and celery. Cook until the vegetables are soft. Then add the stock to the pot, and bring to a simmer. Add the bay leaves, thyme, oregano, and Creole seasoning.

4. 4

   While the gumbo simmers, make the roux. Heat the I olive oil in a small saucepan over medium heat until it shimmers. Add the flour and whisk until it changes texture. Then shift to a wooden spoon (preferably one with a flat end)and stir until the roux reaches the color of pecans. Remove the roux pan from the heat.

5. 5

   Add a cup of hot gumbo to the roux and whisk it in. Then add about two-thirds of the roux mixture back into the gumbo and whisk it in. Add more warm roux, a little at a time, until the soup is the color and texture that seem right to you. (You might not use all the roux.)

6. 6

   Simmer the gumbo for about an hour. Taste and add salt, pepper, and hot sauce to taste. Just before serving, add the shrimp, crabmeat, crawfish tails, and/or oysters. Simmer until the seafoods are heated through--about two or three minutes. Serve with long-grain rice, garnished with the chopped green onions.