WildCheff Mardi Gras Gumbo

1 lbs of medium shrimp, peeled
1/2 lb of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)
1 - 1 1/2 quarts of organic chicken stock, at room temperature
1 cup of white wine
1/2 cup of olive or canola oil
1/2 cup of organic all-purpose flour
1 large sweet onions, chopped
1 red bell pepper, cored, de-seeded, and chopped
2 celery stalks, chopped
1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds

In an enameled cast iron Dutch oven, heat the oil on medium-high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly with a wooden spoon, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot. Carefully add the "holy trinity" of New Orleans cooking (onions, bell pepper, celery) and the garlic, WildCheff Cajun seasoning until the vegetables begin to soften. Deglaze with white wine and cook for 1-2 minutes and then add the chicken stock in a steady stream while again, stirring methodically. After incorporating the ingredients, add the sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the de-shelled crawfish tails (or crab meat pieces), WildCheff Seafood Blend and sun-dried tomatoes and stir it in the gumbo to warm. Let gumbo rest (covered) for 5 minutes. Serve the gumbo with chopped parsley or chives over a bowl of cooked brown rice.

I hope you enjoy this delicious New Orleans recipe, perfect for Mardi Gras celebrations! You'll be sure to be saying Aaaaeeee!!!