Seafood Gumbo (Tim Scouten)

The gumbo is served over rice in a soup bowl.

1/2 cup butter
1/2 cup flour
1 medium green pepper, diced
1 medium onion, diced
4 stalks celery, diced
2 teaspoons olive oil
4 minced garlic cloves
1/2 to 1 teaspoon Creole seasoning
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon salt
4 cups chicken or fish stock
1 pound Creole sausage or smoked sausage, in 1-inch chunks
4 cups seafood (your choice:  Tim used 1 pound shrimp, 1/2 fake lobster, and 1/2 pound crawfish)
1-pound bag stir fry vegetables

In a large stock pot (cast iron if you have it) make a roux by melting butter over medium-high heat, add flour and brown to milk chocolate color, approximately 20 minutes.  Meanwhile, in separate saucepan, sauté peppers, onion, and celery in olive oil until soft.  Add garlic, Creole seasoning, cayenne, and salt.  Stir.  Add roux and sauté to stock pot.  Slowly add 4 cups chicken or fish stock, 1 cup at a time, returning to boil after each cup of stock is added.  Full thickness will not be reached until stock is at full boil.  If stock is too thick, add water a little at a time, returning to boil each time.  Add stir fry vegetables, sausage, and seafood the last 8 minutes.  Return to full boil.  To serve, place a large scoop of cooked rice in bowl and cover with gumbo.