Louisiana Seafood Gumbo Recipe

1 Tbsp peanut oil
1 Tbsp butter
2 Tbsps flour
1 1/2 cups finely diced celery
1 1/2 cups finely diced green bell pepper
3 cups finely diced sweet onions
2 garlic cloves, grated
4 cups crushed tomatoes
1/2 Tbsp Worcestershire Sauce
2 quarts shrimp stock
2 cups water
1 bay leaf
1 tsp cayenne
1 tsp cumin
3 lbs medium shrimp, cleaned
8 oz clean lump crab meat
1 cup chopped Andouille sausage
4 cups frozen cut okra, thawed

In a large heavy soup pot over medium heat, add the peanut oil and butter, and heat until butter melts, then sprinkle in the flour and whisk constantly until you have a nut colored 'roux.'

Add the celery, green bell pepper, and onion (add salt) and cook stirring until vegetables soften.

Add the garlic and cook for 1 minute more, stirring constantly, immediately add the tomatoes and
Worcestershire sauce (add more salt) and stir, cooking for 5 minutes.

Add the shrimp stock (use other stock if you don't have shrimp stock), water, bay leaf, cayenne, and cumin, and bring to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring often.

Add the shrimp, crab meat, Andouille sausage, and okra, bring up to a gentle boil, turn heat to low immediately, and simmer gently for about 3 to 5 minutes, just until the seafood and okra is cooked. Do not overcook at this point or okra will get slimy and seafood will get tough.

Taste and add salt if needed. Serve in large bowls with a scoop of hot cooked rice.