True Blood Season 2 : Chris Oliver Food Stylist

Another great True Blood blurb on her blog and yet another wonderful Cajun recipe from my favorite Food Stylist !

For those of you True Blood fans like me the filming of the first episode of the second season has begun. I'm so excited to be back on the show . To let you guys know I Chris Oliver have been the food stylist for the first season and to clear up any confusion there was a typo. Congratulations to Anna Paquin 2008 golden globe winner and Alan Ball creator/executive producer for bringing his adaption of the Stackhouse Novels written by Charlaine Harris to the small screen for yet another wonderful season of True blood on HBO. This supernatural series focuses on a small town in Louisiana where vampires now coexist with humans as fellow citizens. It follows Sookie Stackhouse a telepathic waitress and her open mindedness of vampire integration . Enjoy the new season and be sure to watch for plenty of southern flared cuisine.

LOUISIANA GUMBO
2 lbs chicken
2 lbs breakfast sausage (Hot)
3 lbs shrimp (peeled and deveined)
1 lb craw fish tail (peeled)
1 lb okra
8 ounces clam juice
4 bell peppers
2 chili peppers (Cayenne)
3 tablespoons ground sage
3 tablespoons chicken boulien
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon gumbo file
1/2 cup flour

Directions
In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
Add the chicken and gumbo file to the pot and bring to a boil.
I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.~

Check out her woderful blog : http://starfoodstylist.blogspot.com/2009/02/true-blood-season-2.html