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Ingredients

• 1 c. vegetable oil
• 1 c. all-purpose flour
• 1/4 c. vegetable oil
• 2 c. onions, diced
• 1 c. celery, diced
• 1 c. green bell peppers, diced
• 1 lb andouille sausage, diced
•     Cajun seasoning, to taste
• 1 can tomatoes, peeled and minced
• 2 Tbsp. minced garlic
• 3 x bay leaves
• 1/4 lb catfish or possibly grouper
• 2 quart fish stock (or possibly chicken broth)
• 1/4 lb medium shrimp, peeled and deveined
• 1 lb peeled crawfish tails (double the shrimp if you can find crawfish)
• 1 ct shucked oysters
• 1 box frzn okra, cut
•     File pwdr, to taste
• 1/2 c. minced green onions, green part only
•     Dash of warm sauce
• 4 c. cooked long-grain rice

Description

To Prepare The Roux, In A Heavy Saucepan, Heat 1 C. Vegetable Oil On Medium Heat And Carefully Whisk In The Flour. Constantly And Slowly Whisking, Cook The Roux Till It Is A Dark…

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