One of my earliest and favorite memories of food was my father's seafood gumbo. While in the service I was stationed in Louisiana and I have perfected this recipe over 30 years. My family and friends love this dish as I can modify it to be seafood free (chicken), pork free (chicken andouille sausage), and vegetarian.
1In a large dutch oven over high heat make a roux with 1/2 cup of flour and grapeseed oil. stir until it is a dark brown this may take 10-15 minutes and you have to stay with the roux stirring constantly.
2once roux is browned add onions and allow water from onions to sizzle into roux.
3add worchestershire sauce and stir until bubbling
4add celery and peppers and stir.
5pour 6 cups clam juice into roux and bring to boil. allow to simmer uncovered for 15 minutes. Reserve remaining clam juice to add as necessary to thin stew or increase volume.
6Taste and add old bay seasoning, garlic powder and cajun seasoning simmer another 15 minutes and taste to see if additional seasoning is needed (clam juice provideds saltiness)
7add sausage, ham, and simmer another 30 minutes.
8Stir in tomatos (can use fire roasted or spicy tomatoes if you like) and okra. cook another 15 minutes. Taste to see if more tobasco sauce or worchestire sauce is needed.
9If flavor is good add all of seafood right at the end and cook additional 5 minutes. sprinkle with gumbo file and stir. Serve with wild rice or rice.