Seafood Gumbo from Mark Smith

Gumbo, an African contribution to Louisiana cookery, is a spicy cross between a soup and a stew. There are many variations of ingredients, but all Gumbo's begin with dark roux, a combination of flour and fat, slowly browned. As old Creole cooks used to say, "don't rush the roux, or you'll ruin the Gumbo."

1/2 lb Okra, thinly sliced
1 lg onion, thinly sliced
1 lg bell pepper, seeded and sliced
2 celery stalks, sliced
2 cloves garlic, crushed
2 tbsp olive oil
2 tbsp flour
2 bay leaves
3 cup water
1 tsp dried thyme
1/2 tsp cayenne pepper
1/2 cup canned diced tomatoes, drained
1/2 lb shrimp
1/2 lb lump crab
1/2 tsp salt
Pepper to taste

Spray lg. skillet and put over med heat. Add Okra, Onion, B.Pepper, Garlic, and Celery for 5 min until softened...set aside.

Roux: add oil to skillet, then flour...stir until well blended. 10 min will yield a rich brown, but not too brown or black.

Add water slowly in a thin stream, stirring to remove lumps, and bring to low heat. Add spices and tomatoes. Add the cooked veggies for 5 minutes, then add seafood until the shrimp is cooked.

Remove Bay leaves and season to taste.