Basic Seafood Gumbo

Ingredients

1/4 Cup AP Flour

1/4 Cup Vegetable oil

2 Large Yellow onion (small dice)

3 Large Stalks of Celery (small dice)

1 yellow 1green 1red Bell pepper (small dice)

3 cloves of garlic crushed

2lbs of Chicken Thighs (bone in)

1lb of Andouille Sausages (sliced in rounds)

1lb of Large de-vined shrimp

1lb of Blue Lump Crap

1lb of White Lump Crab

2 Bay leaf

1 Tbs Oregano

1 Tbs Cayenne Pepper

1 Tbs Paprika

1 Tbs Garlic powder

2 Tbs Gumbo File

2 Tbs of Creole seasoning

2qts of Beef stock or both

1 Bag of frozen Okra

2 Cups of long grain parboil rice

Cooking Instruction

1. In a large pan or pot on med high heat Brown the flour and oil stirring continually to prevent lumps. The process is called making a Roux.

2. In a separate pan sear off the sausage and set aside

3. In the same pan sauté the onions, bell peppers, and celery till translucent.

4. Add the veggies to the roux and place back on the heat at med. Add the beef stock and reduce to simmer.

5. Sear off chicken in a pan, don't cook all the way. Just brown and add to the pot with broth along with all seasonings, cook for 30 to 45 min on med.

6. Add the all the seafood and simmer for 45 min.

7. The last 15 min of cooking add Okra.

8. Cook rice in pot and serve gumbo over rice