Quick Gumbo

• 1 pound medium shrimp
• 2 stalks celery, chopped
• 3 bay leaves
• 4 tablespoons olive oil
• 3 cups okra, sliced
• 4 cloves garlic, minced
• 1 large onion, diced
• 1 large bell pepper, diced
• 1 28-ounce can tomatoes, drained and coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 pound lump and/or backfin crab meat
• 24 shucked oysters, with liquor

1. Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot.
2. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
3. Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
4. In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft.
5. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes.
6. Add shrimp, and simmer 10 minutes.
7. Turn off flame.
8. Add crab meat and oysters.
9. Season with cayenne and pepper.
10. Wait at least 5 minutes before serving over rice.

shrimp, stalks celery, bay leaves, olive oil, okra, garlic, onion, bell pepper, tomatoes, salt, cayenne, black pepper, thyme, lump, oysters

Taken from cooking.nytimes.com/recipes/7454 (may not work)