Q: My friends and I go to the Shark Bar for lunch nearly every week. The atmosphere is great and the food is out of this world. My all-time favorite dish is Miss Ruby's Seafood Gumbo. Could you please help me get the recipe?

-- Patricia Walker, Powder Springs

A: Albert Lavie, the Shark Bar's executive chef, was pleased to share this delicious gumbo recipe. While he makes gallons of this a day, we've scaled it back to a size suitable for a home kitchen.

Lavie sautŽs his seafood separately from the gumbo to make sure it stays tender. He encourages using a variety of seafood, buying whatever looks the freshest.

Use a heavy, thick-bottomed pan and stir often to prevent sticking. If the food on the bottom starts to scorch, don't scrape it.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Miss Ruby's Seafood Gumbo

Makes 6 servings

Preparation time: 25 minutes

Cooking time: 50-70 minutes

4 tablespoons oil, divided

1 1/2 cups diced onions

1 1/2 cups diced green and red peppers

1 cup diced celery

1 tablespoon minced garlic

5 cups clam juice or fish stock

1 (28-ounce) can diced tomatoes

2 bay leaves

2 tablespoons lobster or clam base

2 teaspoons white or black pepper

1 1/2 tablespoons dried rosemary

1 1/2 tablespoons dried thyme

1 tablespoon paprika

1 teaspoon cayenne pepper

2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons gumbo file powder2 pounds assorted seafood, cut into bite-size pieces if necessary (including salmon, shrimp or catfish)

In a large stockpot, add 2 tablespoons oil. Add onions, peppers and celery and cook until softened 10 to 15 minutes, stirring frequently. Add garlic and cook for 1 to 2 minutes. Add clam juice, bring to a boil, reduce heat and simmer for 10 to 15 minutes. Add tomatoes, bay leaves, fish base, white pepper, rosemary, thyme, paprika and cayenne. Bring to a boil, reduce heat and simmer for 10 to 15 minutes.

In a separate pan, melt butter. Add flour and stir to combine. Cook 1 to 2 minutes, stirring constantly until totally combined. Add mixture to stockpot and stir to combine. Bring to a boil, reduce heat to a simmer for 10 to 15 minutes until thickened, stirring frequently. Add gumbo file powder and stir to combine. Simmer for 10 minutes while preparing the seafood.

In a separate large skillet, add the remaining oil. Gently sautŽ seafood until just cooked through. Divide the seafood into individual bowls. Top with gumbo and serve.

Per serving: 461 calories (percent of calories from fat, 35), 35 grams protein, 41 grams carbohydrates, 5 grams fiber, 18 grams fat, 165 milligrams cholesterol, 1,055 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.