• 8 bay leaves
• 1 Tbsp. thyme
• 2 Tbsp. black pepper
• 2 Tbsp. salt1 Tbsp. thyme
• 1 Tbsp. allspice
• 2 Tbsp. oregano
• 1 Tbsp. basil

Combine and set aside.

• 2 cups vegetable oil
• 4 cups flour

Heat oil until smoking. Add flour and cook until dark brown.

• 2 cups chopped onion
• 2 Tbsp. Cajun spice
• 2 cups chopped celery
• 1 Tbsp. sugar
• 3 lbs. frozen okra pieces

Add to hot roux. Cook to saute vegetables.

• 3 qts. clam juice
• 1 qt. wate
• r1/4 cup worcestershire sauce
• 1 Tbsp. tabasco
• 1 Tbsp. Cajun seasoning

Add to roux and sauteed vegetables. Bring to a boil.

• 1 cup chopped celery
• 3 lb. shrimp
• 1 Tbsp. chopped garlic
• 1 lb. crabmeat
• 1/3 cup chopped parsley
• 1 cup chopped onion
• 1/2 cup chopped scallions

Add remaining ingredients. Bring to a boil.

• 1/3 cup gumbo file.

Add to finished gumbo. Serve over rice. Makes 1 1/2 gallons.
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• 1 oz. clarified butter
• 1/2 tsp. Thai curry paste
• 1 tsp. chopped shallots
• 8 shrimp
• juice of 1/2 lime
• 1 oz. rum
• 1 oz. Malibu rum
• 2 oz. coconut milk
• 1 tsp. salt
• 2 oz. whole butter
• 1 tsp. chopped cilantro
• 1 Tbsp. chopped scallions

Heat butter with curry paste and shallots. Add shrimp and sear until pink. Remove shrimp. Pour into pan the lime juice, rum, Malibu rum, coconut milk and salt. Let mixture reduce to a syrup and add butter to emulsify. Add shrimp back to pan and put cilantro and scallions into pan. Meanwhile sprinkle curry powder on a ring of pineapple and grill. Pour shrimp mixture over the pineapple ring and garnish with a timbale of rice pilaf.
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• 2 Tbsp. butter
• 3 Tbsp. brown sugar
• dash cinnamon
• 1/2 oz. banana liquer
• 1 oz. white rum
• 1 banana

Melt butter in saucepan. Add brown sugar. Add banana, split lengthwise. Sprinkle with cinnamon. Pour liquer over and flame. Let flame die out. Spoon over french vanilla ice cream.