Seafood and Andouille gumbo

INGREDIENTS:
1 cup Flour
1 cup Oil
3/4 cup Onion, diced
1/2 cup Bell pepper, diced
1/2 cup Celery, diced
4 cups Seafood stock
2 cups Okra, diced
2 cups Tomato, diced
1 cup Andouille sausage, sliced
2 lb Shrimp, shelled and deveined
1 lb Dark crab meat, picked through for shells
Salt
Pepper
Tony's seasoning
Thyme
Parsley

STEPS:
In a pan, cook oil and flour over low heat until medium brown roux has form.

Add onion, bell pepper and celery to the roux.  Cook until soft. 

Add seafood stock and stir until well combined.

Add okra, tomato and Andouille sausage.  Bring to a gently boil and simmer for one hour.

Add shrimp and crab then returned to boil.  Turn off heat and season to taste.  Serve over rice if desired.

SPECIAL EVENT INFORMATION:
It is three days of food and fun on Dauphin Island.  The 4 ^th Annual Gumbo Festival and Cook-off is set for March 22nd through March 24th, 2013.  There will be live music, cooking demonstrations and a “tasting tour” of local restaurants.

The gumbo cook-off is Saturday, March 23rd.  It will be held at the Alabama Deep Sea Fishing Rodeo Headquarters located at 531 Lemoyne Drive.  Advance tickets are $12 for the Gumbo cook-off and $15 at the gate.  Children ages 6 to 12 years old get in for $5 and it’s free for children under 5 years old.

For more information, click here .