Eugene's Gumbo


2 quarts fish stock
1 14 oz can diced tomatoes
1 lb. okra
2 stalks celery chopped
1 cup green peppers chopped
1 cup red peppers chopped
4 cloves garlic mashed
1 onion diced
1 stick butter
½ cup flour
1 tbsp. cayenne pepper (red)
2 bay leafs
½ cup worchestire sauce
2 lb. total seafood and sausage of choice (shrimp, fish, oysters, crayfish, crabmeat, andioulle sausage


Combine butter and flour in sauté pan over medium heat until browned. Add onion, peppers, celery, garlic, and okra cooking till tender. Transfer to soup pot with fish stock, tomatoes, and Worchestershire sauce, seasonings, while stirring often bringing to a boil then simmer for 30 minutes. Add remaining ingredients and bring to a boil. Stirring often. Serve over cooked rice.