Seafood gumbo

Ingredients:

1 c. flour

1 c. oil

2 bay leaves

1 tsp. gumbo file`

Cajun seasoning

Garlic powder

Onion powder

1 small chopped onion

1 small chopped bell pepper

2 stalks chopped celery

2 Tbsp minced garlic

2 -3 quarts water or seafood stock

1 1/2 lbs jumbo shrimp

1 pint FRESH oysters

2 lbs crab (your choice)

Salt/pepper to taste

Derictions:

Making a roux takes time and persistence, it is independently the main advance to making a decent gumbo.

A balance of oil and flour (1 cup each) in a pleasant weighty pot… ..cook on prescription hotness.

Mix, mix, endlessly mix some more. Try not to rush it, don't leave the pot too lengthy on the grounds that you would rather not consume it. Pull up a bar stool, present yourself with a glass of wine, snatch a cool brew or perhaps blend a beverage yet settle in take as much time as necessary and mix until the roux is a profound chocolate shading which will take somewhere in the range of 25 as long as 40 minutes.

Whenever you've arrived at the shading you want, add the hacked veggies and a spot of salt and pepper.

Cook one more 3 to 5 minutes then, at that point, add the fluid (2-3 quarts of water or stock)

Add flavors to taste, two cove leaves, one tsp gumbo record' and one capful of fluid crab bubble which is about a fourth teaspoon.

Cover and let stew on medications/low for 20 minutes.

Add the crab, cover and cook an additional 30 minutes.

Add shellfish and shrimp, cover and cook another.

Enjoy !

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