I was in the mood for gumbo. Even though it's Springtime and not really a time of year you'd think of eating gumbo, this was a light version full of seafood. If you don't care for oysters, leave those out and add chunks of mild fish.
1/2 cup flour
1/2 cup vegetable oil
2 small yellow onions, chopped
1 green bell pepper, chopped
3 cloves garlic
3 ribs celery, chopped (include the leafy tops!)
3 quarts seafood or shrimp stock
1 - 2 T. Creole or Cajun Seasoning
1 bay leaf
1 T. Worcestershire sauce
1 T. hot sauce
a few grinds of black pepper
1 cup sliced okra
1 lb. medium shrimp, shelled and deveined
8 oz. crab claw meat
8 oz. oysters (include the oyster liquid)
cooked white rice
chopped green onions
In a 5 quart Dutch oven heat, oil and flour over medium heat. Stirring continuously, cook oil and flour until the roux is a light chocolate color (about 15 minutes).
Add onions, pepper, garlic and celery, stirring constantly, cook until vegetables are tender about 5 minutes.
Add stock, seasoning, bay leaf, Worcestershire, hot sauce, and black pepper.
Bring to a boil, and reduce to a simmer and let cook for 25 - 30 minutes.
Add okra and simmer 20 minutes.
Add shrimp, crab, and oysters and let cook 5 - 10 minutes. Taste and adjust seasonings. You may need to add additional salt, pepper, hot sauce, etc.
Remove bay leaf. Ladle into bowls, add rice and top with chopped parsley and/or green onions.