Title: Chef paul prudhomme's seafood gumbo
 Categories: None
      Yield: 1 Servings
 
      2    Chopped onions
  1 1/2 c  Chopped green bell peppers
      1 c  Chopped celery

MMMMM-----------------------SEASONING MIX----------------------------
      2    Whole bay leaves
      2 ts Salt
    1/2 ts White pepper
    1/2 ts Ground red pepper
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Dried oregano leaves

MMMMM-------------------------REMAINDER------------------------------
    3/4 c  Vegetable oil
    3/4 c  All purpose flour
      1 tb Minced garlic
  5 1/2 c  Basic seafood stock ( see
           -note below )
      1 lb Or more peeled medium shrimp
      1    Dozen medium oysters
    3/4 lb Crabmeat
  2 1/2 c  Cooked rice
 
  (to make seafood stock, place your shrimp shells and about 1/2 onion
  in a pot with the desired amount of water. Simmer 20 minutes, strain)
  
  Combine onions, bell peppers, and celery in bowl, set aside. Combine
  seasoning mix ingredients in small bowl, set aside.
  
  Heat oil in large heavy skillet over high heat.  Gradually add the
  flour, whisking constantly. Continue to cook untill roux is dark
  red-brown, whisking constantly.  Add half the vegetables, stir well
  with spoon. cook one minute then add the rest of the vegetables. cook
  two minutes. Add spices mix. Stir. Add garlic.  Remove from heat.  In
  stock pot, have stock boiling.  add roux mixture by spoonfuls to the
  boiling stock, stirring until each spoonful is dissolved.  Simmer
  about 15 minutes.  Add the shrimp, oysters, and crabmeat.  Cook about
  five minutes.  Serve over rice.