Cajun Seafood Gumbo with Andouille & Okra

INGREDIENTS:

• 1/4″ Pan Diced Scallions
• 1/4″ Pan Diced Green Bell Peppers (some red)
• 1/4″ Pan Diced Celery
• 2 lbs. Okra, fresh or frozen
• 3 Gallons Seafood Stock or Clam Juice
• 3 lbs. Andouille and _ # Tasso
• 2.6 lbs. Flour (or = 10.5 cups canola blend oil 4 cups)
• Seasoning Mix = Bay Leaf, Fuego Red, Cayenne, Thyme, and Oregano

METHOD:

1. Heat oil till smoking; gradually add flour
2. Cook till dark red-brown while whisking
3. Add half the vegetables—cook 1 minute
4. Add remaining vegetables, seasoning, tasso and garlic
5. Add stock; simmer 30-45 minutes; adjust seasonings.
6. Finish with andouille, seafood seared okra over rice