Gumbo is a signature of Louisiana Creole cuisine, meaning there's no more fitting time to enjoy it than during Mardi Gras. Our recipe for this stew-like dish can be adapted however you like to incorporate your favorite seafood. Here's how to make it: In a heavy-bottomed 4- to 5-quart pot, heat 3/4 c vegetable oil over medium heat. Stir in 1 c flour, lower the heat, and continue stirring until mixture is the color of milk chocolate. Stir in 1 1/2 c diced onion, 3/4 c diced celery, 3/4 c diced bell pepper, and 2 cloves minced garlic. Cook until veggie are tender, about 5 minutes. Slowly whisk in 2 qt chicken stock, blending thoroughly with the flour roux. Stir in 1 package sliced okra, 1 package gumbo crabs, 1 package sliced andouille sausage, 2 tsp Worcestershire sauce, 1/4 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1/2 tsp cayenne pepper. Let simmer over very low heat until liquid has a saucy consistency, about 50 minutes. Stir in some fresh shrimp, crawfish tails, crab meat, shucked oysters, or other seafood and simmer until cooked through, about 5 minutes. Season to taste with salt. Serve with cooked rice.