1 cup vegetable oil

1 1/2 cups flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

2 cups chopped okra (fresh or frozen)

1 tablespoon minced garlic

3 quarts fish stock or clam juice

5 bay leaves

1 tablespoon Chef Paul Prudhomme's Seafood Magic seasoning blend (available at most supermarkets)

1 pound shrimp, peeled and deveined

24 oysters, shucked

1/2 pound crab meat

Place the oil in a 2-gallon heavy-bottom stockpot over medium-high heat. Add the flour and stir constantly until the mixture is chocolate brown, about 15 minutes. Add the onions, celery, green pepper, and fresh okra (if using) and cook for about 5 minutes, or until the vegetables are soft. If using frozen okra, add it along with the garlic; saute for 2 to 3 minutes.

Slowly pour in the fish stock, being careful not to spatter any roux on your skin (it is extremely hot). Add the bay leaves and the Seafood Magic seasoning blend. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes. Add more Seafood Magic to taste (depending on how spicy you like your gumbo). When ready to serve, bring the gumbo just to a boil. Add the seafood and simmer until just cooked through, about 3 to 5 minutes. Serve over hot cooked rice.

Makes 16 cups.