Louisiana Seafood Gumbo (Viking River)

2 lb (907 g) med shrimp in shells

2 doz oysters in the shell

1 lb (454 g) lump crabmeat

6 stalks celery

3 med green bell peppers

3 med yellow onions

1 bunch parsley, chopped

2 tsp (3 g) dried thyme, divided

4 bay leaves

2 T (20 g) garlic, chopped, divided

6 C (1420 ml) water

2 C (473 ml) dry white wine

1 C (237 ml) vegetable oil

1 C (125 g) flour

½ lb (227 g) andouille sausage, sliced

2 tsp (5 g) Creole seasoning

3 lg tomatoes, seeded and diced

1 lb (454 g) fresh okra, sliced ⅜ in (10 mm) thick

Salt and pepper to taste

Hot sauce to taste

2 C (322 g) cooked white rice, optional

2 bunches green onions, tops only, sliced

Hot sauce to taste, Crystal or similar brand preferred

Filé to taste

Peel and devein shrimp, reserving shells for stock. Shuck oysters, draining and reserving liquid for seasoning. Pick over crabmeat, discarding any bits of shell. Dice celery and green peppers, reserving tops and bottoms for stock. Cut 1 onion into quarters; dice remaining onions and set aside. Chop parsley leaves, reserving stems for stock. Place shrimp shells, celery trimmings, bell pepper tops, quartered onion, parsley bottoms, 1 tsp (1.5 g) thyme, bay leaves, 1 T (10 g) garlic, water and wine in a heavy-bottomed pot. Bring to a boil over medium high heat; reduce heat and simmer for 1 hour. Strain through cheesecloth and reserve (refrigerate if made ahead). Alternately, you can substitute good-quality seafood bouillon.

Pour oil into a large heavy pot over medium heat. Slowly whisk in flour. Reduce to low, stirring continuously for 45-60 minutes or until roux becomes the color of chocolate and has a nutty aroma. Do not allow to burn; if you get black specs, the roux has burned and should be discarded, as it will ruin the taste of the dish. Remove from heat, cool and set aside; or if made ahead, refrigerate.

Pour oil into a large heavy pot over medium heat. Slowly whisk in flour. Reduce to low, stirring continuously for 45-60 minutes or until roux becomes the color of chocolate and has a nutty aroma. Do not allow to burn; if you get black specs, the roux has burned and should be discarded, as it will ruin the taste of the dish. Remove from heat, cool and set aside; or if made ahead, refrigerate.

Garnish with remaining parsley leaves, green onions, hot sauce and filé.