Published: Sep 26, 2012 8:50 AM EDT

 FORT MYERS, Fla.   It's Wednesday and that means it's time to fire up the WINK kitchen.
  Here today showing us how to make gumbo is Greg Stamper from Lee Roy Selmon's.

Recipe

Base items
2 cups hot water
3 cups cold water
2 tablespoons shrimp base or 1 cube
1 tablespoon kitchen bouquet
12 oz Gumbo base ie Zatarains, Oak grove, Tony Chacheres all make good bases to start
with.

Base instructions
1.Combine cold water and gumbo mix, and stir till it dissolves then bring to a boil stirring
constantly so it does not burn
2. once a boil has been reached add remaining ingredients stirring often and slow boiling
the mixture for approx. 20 more minutes, you will start to see the liquid thicken a bit

Soup instructions
what you'll need:
2 tablespoons margarine
1 grn pepper diced 1/4 inch
3/4 red pepper diced 1/4 inch
1/2 onion yellow diced 3/8 inch
2-3 celery stalks diced 3/8 inch
3-5 med cloves garlic minced
1/4 cup Okra sliced 3/8 inch
1 can stewed tomatoes
chopped parsley about 1 bunch
3 bay leaves
1 tbsp blk pepper
1 tsp cayanne pepper
1 tsp crushed red pepper flakes
1 tsp thyme
1 tbsp oregano
1 tsp gran onion / powder
1 tsp gran garlic
1 tsp paprika

Seafood / Meat all optional

2 sausage links grilled
1 chicken breast grilled then diced 1/2 "
1/2 pound crawfish tail meat
1/2 pound 70 count shrimp meat

Step 1
1 ON HIGH HEAT bring margarine to a SIZZLE then add onions, celery, grn and
red peppers and sautee till veggies are soft
2 turn heat to medium add garlic and all the dry ingredients and sautee for 5 more
minutes
3 add okra and continue to sautee for 5-8 min until okra begins to soften
4 add tomatoes and parsley and simmer for 10 minutes covered

Step 2
1 In a large pot bring Gumbo base to a boil and add vegetable mix, stir and bring to a
boil
2 turn heat down to a simmer add chicken, redfish pieces, crafish tails and whole, all
the shrimp and slow simmer till seafood is cooked
3 add crab meat just before serving and top off each bowl with some rice.