Soup
Gumbo Fruits de Mer

This recipe was featured on "You're the Chef" episode #714. Buy this episode from WVIA.

Yield: three quarts

Ingredients:

1/4 tsp.	ground white pepper
1/4 tsp.	cayenne pepper
1/2 tsp.	ground black pepper
1 tsp.	salt
1 tsp.	onion powder
1/2 tsp.	thyme leaves, dried
1/2 c.	salad oil
1/2 c.	all-purpose flour
3/4 c.	Spanish onions, medium dice
3/4 c.	celery, medium dice
3/4 c.	green pepper, medium dice
2 c.	fresh okra, sliced
1 Tbsp.	fresh garlic, chopped
1/2 lb.	spicy sausage, preferably andouille, sliced thin
3/4 c.	button mushrooms, sliced
1 c.	shucked oysters, with the liquid
1 1/2 qt.	water or seafood stock
1/4 c.	fresh parsley, chopped
1 lb.	shrimp, peeled, de-veined, split into half lengthwise
2 c.	crawfish tail meat
1 c.	shucked oysters, with the liquid
1 bun.	green onions, chopped fine

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Procedure:
Combine the spices in a small bowl and set aside.

Over medium-high heat in a heavy-bottomed saucepot or cast iron Dutch oven, heat the oil until smoking. Add the flour and cook until it is very lightly browned.

Add the vegetables and continue cooking them until they are soft and lightly browned.

Add the garlic, sausage, mushrooms, the spice mix and the first oysters. Continue cooking and stirring until the mushrooms are soft.

Add the stock and parsley and simmer for about ½ hour or until the floury taste from the roux is gone. The gumbo may be cooled and refrigerated until service.

Reheat the gumbo to a boil, adding the seafood and green onions. Simmer until the seafood is just cooked and the onions are soft, about 10 minutes.

Adjust the seasoning and serve over plain white rice.