Florida Gumbo

• Dark Roux
• 10 oz. Clarified Butter
• 1 cup Flour
• Fresh Veggies and Andouille
• 1.5 cups small diced yellow onions
• 1.5 cups med. dice red bell pepper
• 1 cup small diced celery
• 1 cup small dice carrots
• 1 pound Andouille sausage
• 3 tablespoons veg. oil
• Seasonings
• 3 tablespoons "Old Bay"blackening spice
• 3 tablespoons fresh Thyme leaf
• 3 tablespoons Gumbo File
• 5 oz. Crystal hot sause
• Canned and frozen veggies with chicken stock
• 64 oz. chicken stock
• 1 cup fireroasted green chili peppers
• 3.7 # can Crushed tomatoe
• 1# corn
• 1# okra
• Fish
• 1# shrimp
• 1# scallops
• 1.5# fish (grouper)
• 1# gator (if you want)pan-fri first.

1. make Dark roux-med heat to boil ,whip till med. brown shade .Set to the side.
2. Sear/saute Fresh veggies and Andouille
3. deglaze with chicken stock and add the canned/frozen veggies
4. Bring to a boil.Add Seasonings mix and fish mix.
5. bring back to boil add roux a little at a time to the thickness you want. (use alot great taste)
6. Can use a little cornstarch slurry to make smooth thickener=cold water and cornstarch
7. simmer half hour, Serve!

butter, flour, fresh veggies, yellow onions, red bell pepper, celery, carrots, sausage, oil, bayblackening spice, thyme, gumbo file, crystal, chicken, chicken stock, green chili peppers, tomatoe, corn, okra, shrimp, scallops, fish, gator

Taken from www.epicurious.com/recipes/member/views/florida-gumbo-1206076 (may not work)