New Orleans Seafood Gumbo

Ingredients

• 1 C oil
• 1 C flour
• 2 large onion, chopped
• 2 ribs celery, chopped
• 1 large bell pepper, chopped
• 1 C chopped okra
• 3 peeled and seeded tomatoes
• 2 lbs shrimp, peeled
• 1 lbs white lump crabmeat
• 1 qt oysters
• 2 tsp garlic powder
• 2 tsp hot sauce
• 2 tbs peanut oil
• 1 tbs vinegar

Directions

1. Sauté okra in 2 tbs peanut oil with 1 tbs vinegar until well cooked and set aside.
2. In a large black pot, make a dark brown roux with the remaining oil and flour. When the roux is very brown but before it begins to burn, add the onions, celery, bell pepper, tomatoes, okra, and a few of the shrimp. Stir constantly to avoid the possibility of scorching the roux.
3. When the vegetables are well sautéd, add 1 qt of a good seafood stock, chicken stock, or vegetable stock, the garlic powder, and the hot sauce and simmer for 30 minutes.
4. Add the remaining seafood and simmer for 10 more minutes. Top with gumbo file and serve over rice.