I was watching the Waterboy the other day and got a craving for Creole Gumbo, so here’s what I came up with. First off I made 1# of Black Eyed peas that I soaked overnight, drained, cooked and set off to the side. Then I started on my Roux (Cajun Napalm). One stick of butter and 1 1/2 cup of flour and olive oil till I got the right mixture and let it cook to a caramel color, I don’t like it to dark of a taste. Then I added some minced garlic, tomato paste, CBP and home made smoked chicken stock I made the day before along with some dried rosemary & thyme. Meanwhile I had the Trinity (Celery, Onion, Bell pepper) sautéing for a little bit before adding to the Roux, now it simmers for a while until nice and soft. Then I broke out the Amaze-N smoker and loaded it with Cherry & Maple dust and smoked the Scallops & Shrimp. The sausage (Farmer Johns) hot Louisiana was sliced and pan fried since it was already smoked. Then I plated over a bed of rice I made with the smoked chicken stock and added the last special ingredient, you will have to scroll down to the last pic to see what it was. Enjoy!