Seafood Gumbo

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 parsley

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.