Paige Galea and I cookin up turtle gumbo over the fire!

INGREDIENTS:

For The Roux:

• 1 heaping cup allpurpose flour
• 2/3 cup oil

For The Gumbo:

• 2 jalapeños, chopped
• 1 large yellow onion , diced
• 1 bunch green onion , chopped
• 5 cloves garlic, chopped
• 4 Tablespoons cajun seasoning
• 2 tbsp gumbo file
• 1 jar of stewed tomatoes
• 1/2 cup of beer
• 4 cups Chicken broth
• 1 cup sliced smoked sausage
• 1 cup chopped ham
• 3 lbs cooked turtle meat ( cook in pressure cooked with 3 tbsp cajun seasoning for about 30 min, until meat falls apart)
• 1 lbs shrimp
• Cooked white rice for serving

DIRECTIONS:

Make the Roux:
• In a large, heavy bottom stock pot combine flour and oil. Cook on mediumlow heat, stirring constantly for 3045 minutes. its ready when its as dark as chocolate Be careful not to let it burn!
Make The Gumbo
• Add 1/2 cup of butter and onion, garlic, jalapenos, green onion and sautee for about 57 min on medium heat.
•Add sausage and ham and sautee for about 5min.
• Add the turtle meat and seasonings, sautee for a few minutes and add beer. Cook down for a few minutes.
• Add chicken broth. Bring to a boil.
• Add roux and bring to a simmer and cook down for about 10min.
• Add stewed tomatoes and cook for another 10min
• Add shrimp, and cook for a few minutes depending on shrimp size.
• Serve over rice