Seafood Gumbo
Instructions
1. The Base begin by heating 1/4 canola oil in a large stock pot (medium high #7).
2. Saute Cajun Trinity until vegetables are well cooked.
3. Add 2 tablespoons minced garlic. Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. Bring to a boil.
4. Add okra and stir well.
5. Reduce heat to medium (#6) and allow okra to cook 20-30 minutes.
6. Stir occasionally to prevent sticking to the bottom.
7. When the okra is about done, start on the Roux. In a deep skillet, melt 2 sticks of butter on medium heat #6. 8. Using a flat edged spatula, gradually stir in the 1 cup of flour. Continually stir be careful not to splash on yourself. This is very hot and can burn you. Once you a achieve a dark carmel color, turn off the heat. Keep moving the roux so it doesnt scorch. Carefully, pour into the stock pot and stir as you go. This is best done with two people if possible. Continue to simmer on #4 for 10 minutes.
9. The Seafood add Shrimp, Crab, Crawfish Tails and Oysters shortly before you are ready to serve. The seafood will only take about 5 minutes to cook.
