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How To Prepare
- In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
- Add onion, bell pepper, celery, garlic, and okra.
- Cook vegetables, stirring often, for 5 minutes.
- Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne.
- Bring mixture to a boil, add chicken, sausage, turkey necks, and reduce heat to medium, and simmer for about 1 hour. After 1 hour add shrimp, fish, oysters, and crabs to mixture.
- Cook for 8 to 10 minutes or until seafood is cooked through, add parsley.
- Serve with rice, and garnish with green onion, if desired.
ENJOY!!
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