Cover bottom of large heavy pot with oil; heat. Add: 2 lg. onions, chopped 3 ribs celery, chopped 3 pods garlic, minced 1 1/2 lbs. fresh okra, chopped (or two 10-oz. boxes frozen okra)

Saute, stirring until okra and vegetables are tender. If okra strings, add about 2-3 tablespoons vinegar. This will stop the stringing. Stir the roux into the vegetables mixture; add: 1/2 c. chopped green onion 3 lb. cleaned shrimp (I prefer small) 1 1/2 pt. oysters with liquid 1 c. crab meat (seafood may be to your taste) 2 qt. water or more to make thin broth Season with salt, pepper, red pepper and Tabasco to taste

Cook for 30 minutes. I use Tony crackers, Creole seasoning.

ROUX FOR CAJUN SEAFOOD GUMBO:

3/4 c. oil
1 c. flour

Make roux in heavy skillet. Stir constantly to prevent burning. Cook until dark brown, approximately 30 minutes. OR:

Cook roux in large microwave casserole in microwave oven on high. Start at 5 minutes. Stir; return to microwave for 2 minute intervals. Stir every 2 minutes until dark brown, approximately 10-15 minutes.