The Gumbo

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   ["Chicken stock:", "1. Pour water in stockpot and bring to boil.", "2. Place all the chicken parts in cheesecloth, tie with string and place in water.", "3. Place the rest in another cheesecloth, tie and place in water.", "4. Season with Salt and Pepper.", "5. Lower heat and simmer until reduced by 1/2.", "6. Skim off the fat every 5 minutes.", "7. Remove from heat and set aside to cool.", "", "The Gumbo:", "", "1. In a heavy bottom cast iron frying pan or Dutch oven warm the butter until melted and add the flour. Wisk continuously over low to medium heat for 10-15 min or until the flour has a dark Tan to copper color. Move the pan off & on the fire to control the heat. If you burn the roux you'll have to start over again. You'll know if its burned if it smells burned.", "2. Add the Onions, Celery, Garlic, Hot & Bell Peppers, scallions, Creole seasoning &", "Sausage. Cook for 8 minutes using the on & off method to control the heat. Transfer", "to a deeper pot. I use a 10-quart Cast Iron flat bottom round belly pot called a Potjie.", "3. Add the chicken stock, corn chowder, bay leaf, parsley, S&P & cook on low for 1 hour. If the gumbo becomes too thick add a little stock to thin it out. Check every 5 minutes or so to stir the bottom especially if you use a thin bottom pot like a spaghetti or soup pot. If you can't find the corn chowder use 2 cans of creamed corn.", "4. Add the chicken, shrimp and scallops fold in and cook for another 5 minutes.", "5. Remove from heat and let stand until the rice is done.", "6. If your using catfish salt, pepper & Creole season both sides and in a hot cast iron frying pan fry with a little oil for 3-4 minutes on both sides until blackened.", "7. Serve by placing the catfish in the bottom of the bowl, ladle gumbo over the fish and with a large ice cream scoop make a nice ball of rice in the middle of the gumbo."]

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