Kick off the new year with a big bowl of good-luck seafood gumbo

Eating gumbo around New Year's is believed to attract wealth and prosperity.

The roux is at the heart of every delicious gumbo. It is important to not rush the roux-making process. Watch it closely and let the flavors develop at the proper time.Instead of making gumbo spice mix from scratch, you can use store-bought gumbo spice mix.Stir all ingredients together and store in an airtight container for up to 1 week.In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat.

It is important 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 rich 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.

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