INGREDIENTS
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 Tbsp minced garlic
3 cups fresh chopped okra
1 1/2 cups beer,
3 Tbsp seafood base
6 cups water... Add to seafood base to make stock
2 Tbsp Gumbo file powder
2 bay leaves
2 teaspoons Cajun seasoning
6 blue crabs
1 lb andouille sausage cut 1/4 inch
2 lb cut chicken wings
2 lb turkey necks cut 1 inch
3 tsp Worcestershire sauce
2 Tbsp kosher salt
1 1/2 tsp cayenne pepper
1 pound medium fresh shrimp, peeled and deveined
1 pound red snapper fillets, chopped
2 (8-ounce) containers shucked oysters
1/4 cup chopped fresh parsley
Hot cooked rice
Garnish chopped green
How To Prepare
In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne. Bring mixture to a boil, add chicken, sausage, turkey necks, and reduce heat to medium, and simmer for about 1 hour. After 1 hour add shrimp, fish, oysters, and crabs to mixture. Cook for 8 to 10 minutes or until seafood is cooked through, add parsley. Serve with rice, and garnish with green onion, if desired.