Gulf Coast Seafood Stew

• 3 tablespoons grapeseed or olive oil
• 1/4 cup toasted unbleached all-purpose flour*
• 1 1/2 cups sliced green onion
• 3 cups coarsely chopped celery
• 1 pound fresh or frozen okra, cut into 1/2-inch-wide pieces
• 2 1/2 cups peeled, seeded, and chopped tomatoes
• 5 cups chicken, fish, or vegetable stock, heated
• 1 3/4 pounds medium-size shrimp, peeled
• 1 (16-ounce) container fresh oysters
• 8 ounces fresh crabmeat, drained and picked
• 1-2 tablespoons chopped garlic
• Salt and freshly ground pepper to taste

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. Add the celery, okra, tomatoes, and heated stock, stirring until well blended. Bring to a boil; reduce heat, and simmer, uncovered, for 40 minutes.
2. Stir in shrimp, oysters, and crabmeat. Cook 3 minutes or until shrimp turns pink and oysters begin to curl. Stir in the garlic. Let stand 5 minutes. Season with salt and pepper.
3. *To make toasted flour, spread 3/4 cup all-purpose flour in a shallow baking dish. Bake at 375u0b0 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.

grapeseed, toasted unbleached, green onion, celery, frozen okra, tomatoes, chicken, shrimp, fresh oysters, fresh crabmeat, garlic, salt

Taken from www.myrecipes.com/recipe/gulf-coast-seafood-stew (may not work)