What's that? All gumbo recipes are the same, you say? Mien Gott, mon! Let's just say that if you haven't had Half Moon Bay Seafood Gumbo, you haven't had seafood gumbo. This is no flash-in-the-pan, whip-it-up-quick dish, so be prepared for a bit of prep time. But with the right tunes, a glass (hell... a bottle) of fine wine at your elbow and some good conversation, time flies and before you know it you're savoring the best doggone gumbo in the stratosphere - bar none. Eat your heart out Cajuns! -As served at Slider's Oyster Bar in Neptune Beach, FL

Ingredients:

• - 1 cup peanut oil
• - 1 cup bleached white flour
• - 2 cups diced yellow onion
• - 2 cups diced celery
• - 1 cup diced bell pepper
• - 1 lb. diced smoked turkey kielbasa
• - 1 gallon chicken stock made from 1 chicken (halved)
• - the meat from the chicken, chunked
• - 2 cups crushed tomatoes
• - 1/2 cup soy sauce
• - 3 tbsp. Cajun seasoning
• - 3 tbsp. Iguana Red Cayenne Pepper sauce
• - 2 lbs peeled and de-veined shrimp
• - 1 lb. crawfish meat
• - 1 dozen blue crabs backed and cleaned, or a pint of picked crabmeat
• - 1 pint of oysters
• - 2 bunches sliced scallions
• - salt to taste
• - gumbo file to taste at very end

Directions:

In a heavy-bottomed 2-gallon pot, heat oil until hot but not smoking. Add flour and stir constantly, being careful not to burn. Slowly brown until the color of chocolate. Immediately add (don’t get burnt by bubbling roux): onion, celery, bell pepper and kielbasa. Reduce heat and continue cooking 5 minutes, stirring constantly.

Add chicken stock, chicken, tomatoes, soy sauce, Cajun seasoning and Iguana Red. Open favorite bottle of wine, slip in good video and let the mixture simmer for 2 hours.

Skim grease from top and add shrimp, crawfish, blue crabs and oysters. Simmer for 20-25 more minutes, then add scallions, salt and gumbo file. Simmer for 5 more minutes. Serve over plain steamed rice in wide shallow bowls. Put on favorite Zydeco CD and enjoy!