Seafood Gumbo For Wynton
Poppy Tooker
Serves 10 - 12

1/2 cup oil
1 cup flour
1 lb. gumbo crabs
2 lbs. shrimp
1 pint oysters
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 lbs. okra, sliced 1/4"
oil for frying okra
1 - 1 lb. can crushed tomatoes
1 gallon shrimp stock
1 clove garlic
2 t thyme
1 bay leaf
1 bunch green onions
Crystal Hot Sauce to taste

Peel shrimp and combine make a stock by combining heads, peels, onion skins, celery bottoms and tops with green onion parings in a stock pot. Cover with water in excess of 2 inches over discards and boil for 15 minutes or less.  Strain and reserve shrimp stock.  Drain oysters and reserve oyster liquor.Fry okra in very hot oil until lightly browned (or roast).

Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock and oyster liquor. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.

Ten minutes before serving add shrimp and green onions. Add Crystal Hot Sauce and salt as needed.  Serve on top of cooked rice.