TEXAS Gumbo:

3/4 lb. cleaned, shelled fresh shrimp
3/4 lb. crab meat
3/4 lb. oysters

(Quantities are after cleaning. Use shells and oyster liquor in stock.)

Veggies:

2 cups onion, finely chopped
2 cups celery, finely chopped
1 cup green onion, chopped
1 cup bell pepper, finely chopped
3 large cloves fresh garlic, diced
2 cups okra, sliced
8 oz, can tomato sauce

Spices:

1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 bay leaf, ground
1 1/2 tblspn. Tabasco� Sauce

DIRECTIONS:


Prepare a seafood stock by throwing the shells from cleaning the seafood; the oyster liquor; one large onion, quartered and several celery stocks into a large 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.

Saut� the okra until the edges are golden brown and set aside.

Set aside the rest of the veggies for use with the roux.

Blend and grind the dry spices and set aside.

Prepare a dark brown roux. The roux is what gives the finished gumbo broth its deep, rich flavor and gorgeous, dark golden color. The importance of this step can't be overlooked but it is really not as difficult as most people believe. With patience and persistence anyone can turn out a roux to rival the finest Cajun chefs. Never stop stirring!

In my kitchen we use 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 unsifted flour. Stir constantly. We use a flat ended wooden spoon / spatula. If the mixture starts to bubble or boil, turn it down. Stir constantly.

Slowly, before your very eyes, the mixture will shade from white through cream color to tan then light brown, brown and finally a reddish brown. Stir constantly. When the reddish brown roux darkens to about the color of wet red Georgia gumbo clay start adding the veggies previously set aside. This will start cooling down the roux so you may need to turn up the heat slightly. Keep stirring. Fold in all the veggies except the okra and cook until the roux mixture has turned dark brown and the vegetables are cooked.

Turn off the heat, set aside.


Strain the stock, fold in the roux with the veggies, add the okra, dry spices and Tobasco.

Bring the basic gumbo to a boil, turn down the heat and simmer for an hour or so.

About twenty minutes to half-hour before dinnertime add the seafood and continue simmering. Serve in bowls over rice.

Try not to over eat.