Seafood Gumbo - Rombauer Vineyards

Ingredients

• 8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks
• 4 tablespoons (1/2 stick butter)
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 onions, chopped
• 3 celery ribs, chopped
• 1 large green bell pepper, chopped
• 4 to 6 garlic cloves, minced
• 1 to 2 jalapeno or serrano peppers, seeded and minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 5 cups shrimp or shellfish stock, or chicken stock 8 ounces peeled shrimp
• 8 ounces lump crabmeat, picked over for shells and cartilage
• 11/2 cups sliced okra
• 16 medium to large live oysters, shucked, 349, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid
• Salt and black pepper to taste