Seafood Gumbo


2 oz. olive oil
2 oz. flour
2 medium onions, diced
1 cup celery, diced
2 cups green peppers, diced
1 pound sliced okra
5 cloves garlic, minced
64 oz. seafood stock
cajun seasonings
tabasco to taste
salt to taste
thyme leaf to taste
1 cup dry white wine

Mix the  roux (olive oil and flour) and cook until brown.  Then add diced onion, celery, peppers, and garlic.  Saute until vegetables are softened, then add sliced okra and saute for another 4 minutes.  Now deglaze with dry white wine, and then start adding seafood stock a few cups at a time (bringing to a boil each time).  The proteins in the okra will thicken the gumbo, so add as much stock as needed for the consistency you like.


2 pounds shrimp
1 cup shucked oysters
1 can jumbo lump crab meat

Saute and add to gumbo.  Serve over steamed white rice.  Enjoy!