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