Add remaining chicken stock, cook two minutes, and add sausage and chicken, pre-cooked rice, creole tomato sauce, green onions and 2 bay leaves. On top of vegetables to thicken and flavor) and cook for five minutes. Dust with flour (sprinkle about 1-1/2 tsp. SautГ© the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in remaining fat. Remove sausage, SautГ© chicken in the same pot and remove. In a heavy pot, render fat out of the sausage. Rice should be approximately half cooked. Bring to a boil, then remove from stove and place in a 450 degree oven for five to seven minutes. Add rice, 1 cup of chicken stock and 1 bay leaf. In a medium saucepan (use the type of pan that will also go into the oven), melt butter, add one half cup of onions and sautГ© until onions are clear. Adjust consistency by adding more stock if too thick, or more roux if too thin, adjusting salt and pepper to taste. Simmer until shrimp and oysters are cooked. Add roux, bring back to a simmer and cook for 10 more minutes. Bring to a boil, reduce flame, and simmer for about 20 minutes. Place cooked okra in pot with crab stock, salt, pepper, bay leaves, and thyme. Whisk until color of roux is slightly less than the color of a brown paper bad. Roux should be the thickness of wet sand, itвЂ™s alright to add a little more flour or fat if consistency is not right in the beginning of process. In a skillet heat fat add four and whisk. 2 вЂ“ Cups rendered ham fat, bacon fat or oil of you choice.Strain through fine strainer or cheesecloth. Add wine, onions, celery, garlic, mushrooms, thyme, peppercorns, bay leaves, and parsley. Add water bring to boil reduce to a simmer and skim. Add water and bring to boil reduce to a simmer and skim. In a large stockpot heat fat and saute crabs, flame with brandy.

Whisk in cold roux and bring back to a simmer let simmer for a few minutes, add Oysters and shrimp cook until shrimp are tender add crab meat bring back to a simmer, remove and cool. Add cooked okra, add hot crab stock, bring to boil and reduce to a simmer, let simmer for about hour to an hour and a half. Cook until you smell the garlic, approximately 1 minute. Add salt, thyme, cayenne, white and black pepper and garlic. Add tomato puree simmer for about 5 minutes. In a large stock pot heat 1/2 cup ham fat on high heat and sauteвЂ™ 2 cups onion, 2 cups bell pepper and 1 cup celery until caramelized, approximately 5 minutes. When slime is cooked out remove okra from oven and set aside. Stir frequently to keep okra from sticking and burning. Place in 350 degree oven until the slime is cooked out of the okra, approximately 1 hour. In large roasting pan, mix together okra, 2 cups onion and 1/2 cup rendered ham fat. MotherвЂ™s Seafood Gumbo FEATURED AT JAZZFEST! Bring to a boil, reduce heat and simmer until red beans are tender and become creamy. Add garlic, salt, pepper, thyme, bay leaves. Add onions, bell pepper and green until tender.

Ferdi restaurant