Stock: 6 gumbo crabs 4 cups shrimp or crawfish shells 6-8 cups oyster liquor, strained 1 small onion, cut into chunks 2 ribs celery, cut into chunks 1 bunch flat-leaf parsley, stems only 1 TBS black peppercorns 2 bay leaves ½... 

Stock:

• 6 gumbo crabs
• 4 cups shrimp or crawfish shells
• 6-8 cups oyster liquor, strained
• 1 small onion, cut into chunks
• 2 ribs celery, cut into chunks
• 1 bunch flat-leaf parsley, stems only
• 1 TBS black peppercorns
• 2 bay leaves
• ½ tsp thyme

Gumbo:

• 3 TBS vegetable oil
• 2 pounds fresh baby okra, tips and stems removed, sliced
• 2 cups andouille sausage sliced into half rings
• 2 medium yellow onions, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 8 sprigs flat-leaf parsley, chopped
• ½ tsp oregano
• ½ TBS Tony Chachere’s seasoning mix
• Salt and black pepper to taste
• Louisiana hot sauce, such as Crystal
• 1 pound medium shrimp, boiled and peeled
• ½ pound of claw crabmeat
• 1 cup crawfish tails
• 2 dozen fresh shucked oysters

Roux:

• 3 TBS butter
• 1 TBS vegetable oil
• 2/3 cup flour
• ¼ cup sliced green onion

1. Bring 1 gallon water (including oyster water, if available) to boil in stock pot;
2. Add remaining stock ingredients; return to simmer and cook for about 1 hour; strain and set aside
3. Heat 3 TBS vegetable oil in large skillet until oil is hot; add okra and stir for about 3 minutes; remove okra and set aside
4. Add andouille sausage and heat until fat is rendered and sausage begins browning, about 12 minutes
5. Add onions, bell pepper, celery, parsley, and oregano and sauté until vegetables are soft
6. Add vegetables and sausage to strained stock and bring to a simmer; add Tony’s
7. For the roux, into a heavy skillet, melt butter and vegetable oil over medium heat until sizzling; add flour and whisk until well combined
8. Using a flat bottomed spoon or spatula, constantly scraping bottom of skillet continue cooking until roux reaches a medium brown color; remove from heat and stir in sliced green onion, continue stirring until roux is no longer cooking
9. Slow add half the roux mixture to the gumbo by whisking; continue whisking as it rises to the top; continue adding remainder of roux, until desired color of gumbo is reached
10. Simmer gumbo for at least 1 ½ hours, adding seafood during the last 8 minutes
11. Served over steamed rice

Serves 10-12