Spicy Gumbo

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This tasty cajun gumbo has loads of good stuff in it. You won't want to put your spoon down.

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Steps

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Combine 1 1 / 2 cups oil and 1 3 / 4 cups flour in a heavy skillet or pan over low heat.

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Stir constantly until the flour thickens and turns light brown.

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Add more flour if needed to absorb oil and make a smooth paste.

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It takes approximately 15 minutes or so , but be careful to not burn the flour.

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Set the roux aside.

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Mix together all spices in a bowl and set aside.

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In a large 12 quart pot , saut onions , garlic , bell pepper and celery in 3 tbsp olive oil.

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Cook for approximately 3-4 minutes.

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Add the chicken , shrimp , cat fish and okra.

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Cook for approximately 4-5 minutes.

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Add the peppers , tomatoes , seasonings , chicken stock , v-8 and clam juice.

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Simmer , uncovered for approximately 1 hour.

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With a wire whisk , slowly incorporate the roux into the mixture to desired consistency.

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Add more chicken stock if necessary.

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Add the rest of the seafood to the mixture.

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Turn down heat , cover and simmer on low for about 10 minutes.

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In a shallow bowl , mound 1 / 2 cup rice and ladl.

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Ingredients

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vegetable oil, all-purpose flour, olive oil, paprika, crushed red pepper flakes, dried thyme leaves, cayenne pepper, garlic powder, bay leaves, ground cumin, white pepper, season-all salt, creole seasoning, fresh ground black pepper, salt, fresh garlic, serrano peppers, green onions, celery, yellow onions, rotel tomatoes, fresh okra, bell peppers, chicken stock, vegetable juice, clam juice, fresh crabmeat, medium shrimp, fresh scallops, fresh mussels, chicken, catfish fillet, cooked white rice, hot sausage