Creole Style Seafood Gumbo

ROUX:
1. Melt in a pot 2 sticks of butter over medium heat.
2. Stir in 1 cup flour and make sure there are no lumps. Keep on stirring so as not to burn the Roux.
3. When brown or caramel color has been attained set aside to cool. If it’s burnt do it again.

GUMBO SPICE MIX:
In a bowl mix the following ingredients: ½ tsp salt, 2 tbsp Cayenne Pepper, 2 tbsp Sweet Paprika, 1 tbsp Bay Leaf, ¼ tsp cloves, 2½ tsp dried Thyme, 1 tsp Chili powder, 3 tsp dried Basil, 1½ tbsp Garlic powder, 2 tbsp Onion Powder, 3 tsp black pepper, 3 tsp white pepper, ¼ tsp Celery salt, 2 tsp Oregano, 1 tsp Sage and ½ tsp dried mustard.

GUMBO:
1. In a heavy pot brown in 2 tsp oil and 1 tbsp butter, 1 Kielbasa sausage (cut ¼ inch thick). Once browned remove the sausage from the pot and set aside. (Traditionally they use Andouille sausages)
2. In the same pot and oil, saute 1 large white onion (chopped), 8 cloves garlic (minced) and 3 stalks Celery (chopped).
3. Add 1 large Green Bell Pepper (diced) and 2 cups Okra (chopped).
4. Puree in a blender 1 can stewed tomatoes and transfer to the pot.
5. Add 4 cups of beef stock and ¼ cup tomato paste.
6. Add the Roux and ¼ cup Worcestershire sauce and Gumbo spice mix.
7. Add ½ cup fresh Flat Leaf Parsley (minced) and a few drops of Tabasco sauce or more if you want it spicier.
8. Bring to a boil and return the Kielbasa and also add Dory (cubed), medium shrimps (shelled and deveined), and squid (skin and tentacles removed and cut into rings).
9. Cook for an additional 3-5 minutes and remove from the heat.

To serve, place a cup of cooked rice in a bowl and ladle in the Gumbo around it and garnish with chopped green onions.