SEAFOOD GUMBO

SEAFOOD GUMBO 1 batch light/medium roux (recipe will be in the notes section) 1 lb medium shrimp (peeled and deveined) 4 cups chicken stock 1 lb lump or claw crab meat 1 packet Andouille Sausage 1 packet Dei Fratelli Truly Finely Chopped Tomatoes 1 teaspoon black pepper 2 teaspoons Old Bay Seasoning 2 teaspoons Tony's Creole Seasoning NOTE Roux Recipe 1/2 cup vegetable oil 1/2 cup flour Heat oil in a large pot (make sure you use a pot with a thick bottom and one that won't stick you don't want to burn the roux or cause your gumbo to stick to the pot) over medium heat. Using a whisk slowly add the flour, stirring constantly until the roux is a nutty brown color. At this point it ready for use. You can make the roux darker if you like but make sure you stay at the pot and don't stop stirring to prevent it from burning. DIRECTIONS Step 1 Cut the sausage into bit size pieces and saute in a cast iron skillet. You just want it to get a little brown, I like the taste of it that way but you can skip this step if you choose. Step 2 Make the roux, when it's a light to medium color add your package of Dei Fratelli Truly Finely Chopped Tomatoes and stir. Then add in the cooked sausage, seasonings and chicken stock. Reduce your fire to low, cover and allow to simmer for twenty minutes. Step 3 Add the peeled and deveined shrimp to the mixture and allow to simmer for eight to ten more minutes. Step 4 Gently stir in the crab meat. Do no over stir you don't want to break up the pieces. Simmer for two more minutes and then turn off. Step 5 Serve over cooked white rice.