Instructions:

Backstreet Cafe Seafood Gumbo

Source: Backstreet Cafe, Houston, Texas

1 1/2 cups vegetable oil, divided
2 1/2 cups sliced okra
1 1/2 to 2 cups all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 tablespoons pressed garlic (about 3 cloves)
2 quarts seafood or fish stock (see note)
1 or 2 bay leaves
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne peppers
3/4 teaspoon ground thyme
1/2 teaspoon ground oregano
1 pound (36- to 42-count) shrimp, peeled and deveined
1 1/4 pounds fish such as pollock or cod, cut into small chunks

Heat 1 to 2 tablespoons oil in large skillet over medium-high heat; add okra and saute.