Make Louisiana seafood gumbo with a roux made with olive oil and flour. Add this roux to a stock pot filled with a variety of vegetables and seafood and simmer for at least an hour.
Gather and prepare the ingredients for Louisiana seafood gumbo so that everything is close at hand as needed. Start by chopping one large or one and one-half small onions. Coarsely chop one cup celery. Before chopping, cut the celery into thirds crosswise and use only the middle section. Chop eight cloves of garlic very fine. Coarsely chop one-half of a green bell pepper. Slice six cups of okra and bake at 350 degrees Fahrenheit for ten minutes. Chop six tomatoes into rough pieces.
De-head one pound of shrimp, keeping the heads to make stock. Clean and cut three crabs into chunks or purchase crab already cleaned and cut.
Make the stock first by adding the shrimp heads to nine cups of water, one stalk of celery, one-half lemon, one bay leaf, three basil leaves and Creole seasoning to a large stock pot. Bring to a boil, reduce heat and simmer for an hour. Next, put the onions in a large saucepan and simmer until they are translucent. Add the okra, bell pepper, garlic and celery to the saucepan. Add one-half cup flour to the saucepan and olive as needed to thicken the ingredients and make the roux. Add the chopped tomatoes and bring to a boil.
While this mixture cooks, strain the stock and add it to the vegetable mixture. Stir thoroughly to prevent the roux from clumping. Place a lid on the saucepan and let it boil for about twenty minutes.
Sauté the cleaned shrimp in a separate pan until they are pink. Add the shrimp and crab to the gumbo pot and continue to cook for about ten minutes.
Slice some lemons and chop some green onions to use as garnish. Serve as is or over rice.