First - prepare stock

Second – while stock cooking cut and prepare all ingredients for use when needed.

Third - Make roux (In cast iron skillet), add to gumbo and start 1 hour slow simmer of gumbo.

Fourth - Prepare 2 cups white rice (4 cups water), put in container and set aside or add to gumbo.

Stock – gumbo base – Slow Simmer ingredients below for 2 hours, strain and set aside.

8 cups water,

2 cans coconut milk

2 cartons all natural chicken or vegetable broth (14oz.)

Shrimp shells/heads / Crab shells / Crawfish Tails (Optional - If available)

3 celery stalks – loosely chopped

1 onion – loosely chopped

2 tbsp lemon juice

3 bay leafs

2 tbsp basil

1 tbsp oregano

1 tbsp liquid crab boil

1 tbsp fresh ground pepper

1 tbsp kosher salt or Pro boil

1 tsp cayenne or Cajun seasoning

1 tsp thyme

Roux

½ cup Oil & ½ cup Flour

* add oil and flour to iron skillet. Cook medium heat stirring constantly until brown to a light chocolate color. Do not burn, if you do – start over! If it starts to smoke – remove from heat and keep stirring.

When roux ready add onions, okra, celery, green onions, green pepper, red pepper and parsley

sauté for 8 min. or until vegetables are softened and coated with roux. DO NOT BURN

During the last minute add minced garlic and ½ lemon juice, mix well.

Add Stock and scrap pan for all flavor bits, simmer in pan for 10 min.

Add mixture from pan to gumbo base and simmer low for 1 hour until all flavors combined.

After 1 hour add shrimp, lump crab meat, crab claws, and oysters. Lightly mix all. Bring to simmer for 15 minutes to allow shrimp to cook. Serve with or over white rice.

Gumbo Ingredients – all below diced ½ inch

2 cups okra – cut bottom and top off

2 cups onions

1 cup green onions

1 cup celery

1 green or Orange bell pepper

1 red bell pepper

½ cup fresh chopped parsley

3 tbsp fresh minced garlic

1 can green chili’s

4  tbsp lemon juice

4 shots brandy

1 1/2 lbs shrimp already peeled or 3 lbs Fresh – save shells/heads

1 lb fresh lump crab meat or 4 cans lump and 2 cans regular crab meat.

2 - 8oz cans oysters – optional (Mississippi version)

1 lb fresh crab claws – optional

This will make enough to freeze some in individual servings.