Seafood Okra Gumbo

YIELD: 4-6 servings

1 Tbsp. olive oil
2 cups sliced fresh okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
2 Tbsps. minced garlic
1 (14 oz.) can diced tomato
½ cup dark roux (see recipe for roux)
1 tsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. dried thyme
4 cups water
3 cups chicken broth
2 cups sliced fresh okra
2 bay leaves
½ tsp. Tabasco sauce
½ lb. peeled shrimp
½ lb. white crab meat
12 shucked oysters
¼ cup chopped green onions
¼ cup minced parsley

1.    In a medium stockpot, heat olive oil, add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.
2.    Stir in diced tomato, dark roux, Cajun seasoning, onion powder, garlic powder, dried thyme. Simmer for 10 minutes until roux dissolves.
3.    Stir in water, chicken broth, bay leaves, okra and Tabasco, bring gumbo back to boil, lower fire to medium and simmer for 45 minutes.
4.    Stir in shrimp and simmer for 5 minutes. Add oyster and crabmeat. Simmer for an additional 5 minutes.
5.    Stir in green onions and parsley.
6.    Serve with steamed rice.

Recipe: Chef Patrick Mould chefpatrickmould.com Photo: Tara Fitzpatrick