2 cups flour
1 cup salad oil
2 cups celery
2 cups green bell peppers
2 cups white onions
1 qt. okra
1/4 cup garlic, chopped
4 cups canned diced tomatoes
1 cup Worcerstershire sauce
1 oz. Tobasco
1 Tbsp. Cajun/Creole seasonings
2 Tbsp. black pepper
2 Tbsp. Italian seasonings
1/4 cup parsley, diced
1 gallon chicken stock (or seafood stock)
2 bay leaves
1 lb. cubed chicken breast (may substitute seafood)
1/2 libs. Andouille sausage, sliced thin (may substitute seafood)
1 qt. rice, cooked
Make roux by baking flour at 350 degress for 25 to 30 minutes or until light tan in color. Warm oil and whisk into flour. Set roux aside.
Lightly oil bottom of a large stockpot. Add vegetables and sauté for 5 to 8 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer, covered for 30 to 45 minutes.
Uncover and whisk in prepared roux.
Stir well to avoid any lumps.
Simmer 15 to 0 more minutes.
Add chicken, sausage and any other seafood or meats you desire.
Simmer an additional 10 minutes and serve with rice.