Ingredients

Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions

Serving suggestion: with rice or as a soup

Instructions

Coat a large heavy-bottomed saucepan
with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux
and mix thoroughly to pick up all the excess oil in the pot.
Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot,
mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the
shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the
shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green
onions Roux:
1/2 cup flour
Olive oil Combine the ingredients in a separate pan. Brown on a medium high heat until it turns
light brown. Stock:
9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper Combine ingredients in a large heavy bottomed saucepan. Bring

to the boil and simmer for 1 hour.

Yield: 6 servings