Be sure to tune-in to ABC 7 Eyewitness News at 5pm, Thursday to see Eve's TV interview. Friday night, 9/28 at 6:00pm, is the premiere of her new sculptural work, "Entasis Dance", influenced by the circularity of Wing Tsung Kung Fu, and martial arts training devices.

Come on Saturday, and you can catch us both! Many other stunning works of art on display as well. Should be an inspirational day.

First, assemble your spice rub. (A note about the spice rub: You will have lots left-over for other recipes! In other words: DO NOT USE ENTIRE SPICE RUB IN THIS ONE RECIPE! It would be a "Disco Inferno" of a soup!)

In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with salt and cayenne (or just use the spice rub for a gentler heat). Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Meanwhile, in a separate frying pan, add the onions, celery, peppers, and tomatoes. Season with salt and cayenne (or spice rub). Cook, stirring often for 18 to 20 minutes, or until the vegetables are soft. For a smokier flavor, welcome to caramelize the vegetables at this stage, while they are in a separate pan. Once satisfied with the color, add vegetables to the okra in the stockpot. Stir, and continue cooking until the slime has completely disappeared.

Stir in the garlic and bay leaves. Season the diced fish with a generous amount of spice-rub (a good hefty pinch!). Add the fish to vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes.

Season the shrimp with spice rub. Add the seasoned seafood and crabmeat to the frying pan. Stir in the green onions and hot sauce. Once shrimp and crabmeat are cooked thoroughly, add the ingredients from the frying pan to the stock pot. Stir until combined. Allow gumbo to cool.