1. 1st To make Roux (cajun dave's authentic gumbo mix)
2. On low heat in a skillet, (I prefer to use an iron skillet) brown white flour, keep stirring dry flour until good and brown. The darker the better! Over low heat stir with metal untensil. I like to use a metal spatula. Once good and brown, roux is ready for use and proceed to next steps. (If you make too much Roux, thats ok! Save the rest of dry Roux in bag or jar for next time you want to make gumbo!) Keep saved Roux dry, and in a dry area! (2 cups of Roux should be enough to make a pot of gumbo to feed 7 to 10 hungry Cajun Dave fans!!!!)
3. Get an average size pot that would feed 7 to 10 Cajun Dave fans and a separate pot in which to boil the chicken.
4. Use any kind of seafood or meat, but lets use chicken for starters because it's inexpensive and tasty.

1. One (1) chicken (cut up). Boiled well in 1/2 gallon water.
2. One (1) clove of garlic or tablespoon of garlic powder (Not required if you use Cajun Dave's Famous Authentic Gumbo Mix because the garlic is in the mix).
3. One (1) to two (2) onions, chopped.
4. One (1) large bell pepper, chopped.
5. Two (2) green onions, chopped (optional).
6. Four (4) bay leaves, cracked to let the flavor out.
7. One (1) celery stalk, chopped (optional).
8. One (1) zuchinni, chopped (optional).
9. One (1) lb okra, sliced (optional, but I use it).
10. One (1) lb smoked sausage, sliced (You must use this!).
11. One (1) cup vegetable oil (optional. I prefer to use the hot chicken stock to keep it from being too greasy).
12. File (Optional, but a must for chicken gumbo. (Not required if you use Cajun Dave's Famous Authentic Gumbo Mix because the file is in the mix).
13. Four (4) tablespoons parsley (fresh preferred).
14. Cajun spice or cayenne pepper (optional, but a must if you want it HOT!).
15. One (1) can of beer (optional).

1. One (1) lb shrimp, boiled and peeled.
2. One (1) pt oysters (in season).
3. Blue crabs & crawfish to suite.

1. Boil the chicken for 15 minutes in a separate pot (Get an average size pot for the gumbo and another pot in which to boil the chicken). Save the stock!.
2. Sprinkle "Cajun Dave's Famous Authentic Gumbo Mix" in pot with the vegetable oil (optional) over medium heat. If it clumps that's OK. Slowly add chicken stock to make a pasty, mocha colored mix.
3. Add all the vegetables and the rest of the stock (If too thick, add a little more water).
4. Add sausage, bay leaves, spices, parsley and chicken (Debone if you prefer no bones in your gumbo).
5. Bring to boil again and salt to taste.
6. Reduce heat and simmer for 45 minutes to an hour, stirring occasionally (The longer the better, but don't burn it!).
7. Serve over rice with potato salad as a side dish (Traditional Cajuns put the potato salad in the gumbo calling it, "Gumbo with floating potato salad", however, I like mine served separately). Sprinkle with 1/2 teaspoon file (optional) when served.
8. Sprinkle with Louisiana Hot Sauce or Tabasco Sauce if you like it HOT (optional)!!

1. Bring to a full boil again.
2. Add seafood and cook for three (3) minutes or until seafood is done.

1. Eight (8) to ten (10) white potatoes sliced in chunks with or without skins (I prefer the skins on).
2. One-half (1/2) gallon water.
3. One (1) to two (2) onions, chopped.
4. Two (2) tablespoons garlic powder, or two (2) cloves of garlic, chopped.
5. Four (4) bay leaves (optional).
6. Three (3) tablespoons parsley.
7. Cajun spice (optional), or salt & pepper to taste.
8. One (1) lb smoked sausage, sliced.
9. One (1) cup milk (Whole or non-fat for a creamier stew).

1. 4 tablespoons yellow mustard seeds
2. 3 tablespoons coriander seeds
3. 2 tablespoons whole allspice
4. 2 tablespoons dill seeds
5. 1 teaspoon whole cloves
6. 1 tablespoon crushed red pepper
7. 8 bay leaves
8. Salt and cayenne pepper (or liquid hot sauce) to taste

Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'=E9pices. Add salt and cayenne or hot sauce to taste.

When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add shellfish and cook until done, depending on what you're using.

Yield: Enough crab boil seasoning for 5 pounds of seafood.

Crawfish boils are common in this part of the country and generally are held for groups of 8 to 20 people. Plan on 4 to 5 lbs of crawfish per person.

For a typical crawfish boil using a 40 lb sack of crawfish, a recipe might be: (The name brand Zatarain's is strongly recommended for the seafood boil)

Let the live crawfish purge themselves in cool salty water. Rinse and drain thoroughly before cooking. It's best to purge them in a large container at least two times before boiling.

In a 12 gal(or larger) pot, which has a wire basket insert, put 6 gal( or half filled with) water and bring to a boil and add the following: (A 12 gal pot will hold about 25 - 30 lbs of crawfish)

For seasonings:

1. 3 boxes of salt
2. 16 oz.'s of Zatarain's liquid crab boil (If you want spicy try 20 to 24 ozs.)
3. 1 large bottle (12 to 16 oz) of LA hot sauce
4. 12 lemons, halved
5. 6 oz (ground)red pepper
6. 1/4 to 1/2 lb whole garlic

For consumption:

1. 5 - 8 lbs new small potatoes
2. 5 lbs onions (whole)
3. 2 lbs carrots (whole) (put carrots in a small onion sack and tie closed before boiling)

Boil the above for 15 minutes (Keep water at a very slow boil, turning up heat to high only several minutes before adding crawfish so as to have a good rolling boil when crawfish are added.)

Drain the live,purged crawfish thoroughly. Add crawfish and bring to a boil as rapidly as possible

Boil for 5 to 8 minutes then turn fire as low as possible. If it takes longer than 10 minutes for the water to begin to boil after adding crawfish, then do not let the total time of crawfish in the water exceed 40 minutes)

Let the crawfish and vegatables soak while stirring the pot often during the next 20 minute period

During the last 10 to 15 minutes of cooking (soaking) time, add one dozen ear of corn and 1 lb. of whole mushrooms (place mushrooms in an onion sack and tie closed before placing in water) and let soak in water.

Remove crawfish and veggies, and let drain for a few minutes

Spread crawfish and veggies out over a newspaper-covered table

Now sit back, pop a few tops and suck a few heads