Gulf Coast Seafood Stew

Ingredients

• 3 cups celery coarsely chopped
• 8 ounces crab meat fresh drained
• 1 tablespoons garlic chopped
• 1.5 cups spring onion sliced
• 1 pound okra fresh cut into 1/2-inch-wide pieces
• 3 tablespoons olive oil 
• 16 ounce dozens oysters fresh
• 8 servings salt and pepper freshly ground to taste
• 1.8 pounds shrimp peeled
• 2.5 cups tomatoes peeled seeded chopped
• 0.3 cup flour all-purpose toasted
• 5 cups vegetable stock 

Equipment

• food processor
• oven
• pot
• blender
• baking pan

Directions

1. Heat the oil in a large stainless-steel or enamel-coated pot over medium heat. Stir in toasted flour, blending well. Stir in green onions. (The flour will stick to the vegetables.) Continue cooking, stirring constantly, for 1 minute or until onions wilt.
2. Add the celery, okra, tomatoes, and heated stock, stirring until well blended. Bring to a boil; reduce heat, and simmer, uncovered, for 40 minutes.
3. Stir in shrimp, oysters, and crabmeat. Cook 3 minutes or until shrimp turns pink and oysters begin to curl. Stir in the garlic.
4. Let stand 5 minutes. Season with salt and pepper.
5. *To make toasted flour, spread 3/4 cup all-purpose flour in a shallow baking dish.
6. Bake at 375 for 15 to 20 minutes, stirring often, or until flour is light beige (it will darken when mixed with fat). Cool; process in a blender or food processor to remove any lumps. Store, refrigerated, in an airtight container until ready to use.