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Ingredients

• 1/2 cup flour
• 1/2 cup olive oil
• 8-10 cups chicken and seafood broth. You can cook your prawns in 3 cups of water and use that as part of your seafood broth. For the remainder of the seafood broth we'll use all the original juices in the jarred oysters and clams. Place the clam juice from the can and the oyster juice from the jar along with the water the prawns cook in into the pot with the premade chicken stock. Be certain to measure this liquid mixture and for the remaining liquid mixture use a chicken stock. If you haven't a premade stock then you can use a canned chicken stock but I prefer creating a stock from a chicken based stock paste that can be made in minutes. These stock pastes are found in most supermarkets.
• 1 large onion chopped
• 3 stalks celery, chopped in 1/4 inch slices
• 4-5 cloves garlic chopped/minced
• 5 green onions, chopped
• 1 lb. frozen yellow corn, thawed and drained
• 5 andouille sausage, slices in halves or quarters
• 4 hot link sausage, halved or quartered
• 8 beef franks, sliced in 1/2 inch cuts
• 1 dungeness crab, in shell, cleaned and drained
• 1 jar medium oysters
• 1 can smoked - chopped clams
• 1 pound miniature scallops
• 1 pound prawns
• 5-6 chicken breasts, cut into one inch cubes
• 1 1/2 tsp dried thyme
• 1/2 tsp marjoram
• 1/4 tsp cayenne pepper
• 1/4 tsp garam masala
• 2 tbls creole seasoning
• 2-3 tbls seasoning salt
• 2-3 bay leaves
• 2 tbls file powder

Description

The Secret In Making Any Roux Based Gumbo Is Creating The Roux. This Can Be An Intimidating Process For Some, But It Doesn't Have To Be. I'll Walk You Through Making A Perfect Roux EVERY Time, Thereby Creating A Hassle Free Base To Any Gumbo!

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