Seafood Gumbo

Chef - David Teiss
Gainesville Sail and Power Squadron

2 lbs shrimp
1/2 pint oysters
1 can fresh or frozen crabmeat
4 tablespoons peanut oil
3 cups okra, chopped
1 can diced tomatoes
2 quarts water
3 pods garlic
1 red bell pepper
1 bay leaf
1 teaspoon salt
2 onions

Wash, stem and cut okra into 1/2 inch pieces. Peel shrimp uncooked and devein. Make rux (dark) of flour and butter. Add shrimp to this for a few minutes stirring constantly. Set aside.

Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this. Add oysters and crabmeat. Cover and cook slowly for 45 minutes. Use a large skillet for this gumbo.

How to make Roux: two tablespoons butter, two tablespoons flour. Melt butter in a skillet. Add the four and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over burning, dispose of the roux and start over.