Prep time: 30 min, Cook time: 90 min

Serves 6-8 people

Ingredients

• 1 cup all-pupose flour
• 1 cup oil
• 2 cups chopped okra
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 4 gloves garlic, minced
• 3 quarts low/no sodium stock or water
• Tony Chachere’s Bold Creole Seasoning
• 4 gumbo crabs, cut in half
• 2 lbs. peeled shrimp, deveined
• 1/2 pint oysters
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley
• Filé (optional)

Directions

1. In a skillet, make a dark roux with flour and oil. Remove from heat and set aside.
2. In a large stock pot, sauce (sauté) okra in oil until no longer stringy.
3. Add onions, celery, bell pepper and garlic and sauté until tender.
4. Add roux and stock/water to this mixture and season with Tony Chachere’s Bold Seasoning.
5. Simmer for 1 hour.
6. Add seafood and simmer an additional 30 minutes.
7. Serve in soup bowls over rice. Garnish with greens onions, parsley and a dash of Filé if desired.