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Recipe: Seafood Gumbo

In a large pot stir together 1 cup of flour with 1 cup of canola oil. Use a wooden spoon when stirring so you dont damage the finish on the pot. Cook over a high heat stirring constantly for 5 minutes. Reduce heat to medium and cook for another 8-10 minutes while stirring. Add in 2 large chopped yellow onions, 3 stalks of chopped celery, 1 chopped large green pepper and 1 cup of chopped green onions. Cook and stir for another 5 minutes then add 4 cups of chicken broth, 8 cups of water, 4 cups of sliced ocra, 2 tablespoons of paprika, 2 teaspoons of oregeno, 2 tablespoons of salt and 1 teaspoon of pepper. Bring the entire mixture to a boil then reduce the heat to a simmer and cook for another 10 minutes while covered. Add in 1 lb. of cleaned peeled and deveined medium raw shrimp (no tails), 2 lbs of small bay scallops, 1 lb. of cooked andouille sausage cut into 1 inch pieces and 12 little neck clams (clean the shells before using). Add in 2 tablespoons of Cajun seasoning and simmer until the clams open. Serve over white rice with hot sauce (optional). 

When preparing this recipe its a good idea to pre-cut all of the onions, peppers, and celery. Have the shrimp and clams cleaned, the sausage cut up and all of the other ingredients out and ready to go. The rice can be cooked in a seperate pot when you have added the seafood to the gumbo and are waiting for the clams to open..............More

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