- Ingredients: tablespoons salted butter, 1/4 cup /vegetables oil, 1/2 cup all-purpose flour, 1 cup minced yellow onion, 4 cloves garlic mince,1/4 cup minced celety, 1/2 cup minced red bell pepper, 1/2 cup grape tomatoes halved, 1/2 cup whole dried shrimp, 3/4 cup gumbo spice mix, 1 tablespoon tomato paste, 5 cups chicken stock, 1 cup fresh okra cut into rounds, 2 tablespoons fresh lemon juice, 2 teaspoons worcestershire sauce, 1/2 cup garlic and herb chicken sausage, 1/2 pound bay scallops, 1 cup whole fresh gult shrimp peeled and deveined, kosher salt & freshly black pepper, 4 cups cooked jasmine rice and fritos corn chips.

- Method:

• In a heavy 4 - to 5 - quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon to form a smooth paste.
• Cook the mixture for about 10 minutes to make a chocolate-colored roux. While the roux cooks, make sure to stir continuosly, scraping the bottom and sides of the pot to avoid burning. It is importante to keep a very close eye on the roux during this step. The roux can go from a complex nutty color and aroma to burnt beyond repair in a matter of minutes.
• After the roux turns from a smooth peanut butter color and consistency to one resembling ricj chocolate, add the onion, garlic, celery, bell pepper and tomatoes, this will stop the roux from overcooking and burning. Lower the heat and cook the vegetables over medium heat for 10 minutes. Add the dried shrimp, spice mix and tomato paste and cook for 5 minutes.
• Slowly whisk in the stock and stir until the stock is completely blended with the roux and vegetable mixture. add the okra, lemon juice, worcestershire sauce, sausage, scallops and shrimp and let simmer for about 1 hour over very low heat, stirring occasionally with the wooded spoon.
• Season the gumbo to taste with salt and pepper and serve over the rice. Top with handful of Fritos.