Yumbo Gumbo!

We didn't get to have our traditional Super Bowl party this year for a number of reasons, but that didn't stop me from still cooking like a small army was coming over for dinner. The Super Bowl, for me at least, is not really about The Game, but The Food.

This year we treated ourselves to a little New Orleans style Gumbo. I threw in everything but the kitchen sink. And one thing I do love about Cajun cooking is that anything goes. So feel free to spice it up more - or less! A little cayenne won't hurt, chicken is great instead of crab - make it your own and enjoy. Having Wildtree's Bayou Blend "garontees" the flavor will be perfect, no matter!

Shrimp, Crab and Andoullie Sausage Gumbo

• 3/4 cup Roasted Garlic Grapeseed Oil
• 3/4 -1 cup Flour
• 1 onion, chopped
• 3 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 cups okra, sliced
• 6 cups Wildtree Chicken Broth
• 2 1/2 TBs Bayou Blend
• 2 28 oz. cans of diced tomatoes
• 1 1/2 lbs. Andouille Sausage, sliced thin
  
• 1 cup claw crab meat
• 1 lb.of shrimp (cooked, tails off)

First make your roux by heating the grapeseed oil in a dutch oven over high heat. Add the flour and cook, stirring until a dark reddish brown. Do not let burn. Add the celery, onion, green pepper and garlic and cook 5 minutes until soft. Whisk in the chicken broth and stir until thickened and smooth. Add tomatoes, Bayou Blend and sausage and cook 15 minutes, slight boil. Add the okra and reduce the heat, cooking until okra is tender (about 15 minutes). Add the crab and shrimp and simmer about 3 more minutes before serving over a mound of rice.