jojobaker cooks seafood gumbo 

1/2 cup vegetable oil

1/2 cup flour

1 cup diced green pepper

1 cup diced celery

1 cup diced onion

6 cloves garlic, chopped

Herbs and spices, thyme, sage, basil, oregano and cayenne.

   Some like it hot, some like it not so hot, this is the one place

   where you make a signature to the flavor of (your) gumbo. 

   Me, I kick it up, I throw in some dried hot peppers and 1 tsp.

   of chi chi wa wa sauce, some Tabasco, 2 tsp. Worcestershire sauce, etc.

2 quarts chicken broth

2 cups dry white wine

2 cans crab meat

1 can clams

Shrimp, your choice of 1lb. peeled and deveined, bay shrimp or even

   canned shrimp will do, but please save the juice for the stock.

1 jar oysters, use the smallest size you can find, even canned will

   work well.

2 whole crabs cooked and cleaned then broken up into quarters.

O.K. if you're ready to start, get a heavy pot, large enough to hold

   everything, say 6 to 8 quarts.

Prep all your vegetables up first, get your chicken stock on and heating

   up in another pan.

Put your oil in the pot on medium to low heat, add your flour and stir with

   a whisk to blend, set a timer, have something to sip on and some good

   music.  You are not to be disturbed from stirring the roux for 45 minutes. 

Now that its blended, use a flat bottom spoon or spatula to stir the roux

   back and forth.  After 45 minutes it should be the color of the bayou, a nice dark

   mahogany brown.

Now turn up the heat and add your vegetables, stirring after each addition,

  and cook for about 15 minutes or until vegetables are tender.

Pour in your warmed up chicken broth and white wine, this is exciting, stir in

   your herbs, spices and sauces then add in your seafood.

Simmer with the lid on, at low heat for about 30-45 minutes...do not over cook

   your seafood.  You can make everything ahead of time and then add the

   seafood 45 minutes before serving, however, just like most things it tastes

   better the next day. 

Serve your gumbo on top of hot, steamed, fluffy rice with file' (ground sassafras

   leaves).  File' may be hard to find but it is an important condiment. 

This is my Mother-in-law's recipe, she is 85 years old and lives in southeast

   Texas.  She always serves hers with mustard style potato salad.   

Keep things "light"
~ jojo baker