[CH] ETOUFEE/From Oz

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Recipe Follows :
ROUX - 500g/1LB Unsalted Butter
Plain Flour 2-3 Cups 
Splash Olive Oil /Unfitered/Raw..
Roux :- Put Buter and oil in Heavy Based Pan, I used an old French Cousancs Doufeu, Enameled ,
I Melted the Butter and then added the Flour slowly , stirring all the time..
I took an Hour making the ROUX over a low flame on my Gas cooktop..
After an hour I added 3 chopped onions 
4 rashers of streaky Bacon Chopped coarsely  
4 cloves Garlic 
and let this cook for 15 min
I then added 1 tin chopped tomatoes and 
1Chorizo Choped ,
As it got dry-ish I added 700mls/4 fifths for the merkins Prawn Stock
(Ikg /2.2 LbsPrawn/Jumbo Shrimp heads and Tails made into a Stock
30-40 small to mrdium Okra pods Topped and Tailed then sliced. 
1 Kg Chicken Thighs chopped into small Pieces, 
Salt,Pepper to Taste Chopped fine 3 Birds Eye Chiles 
Cook Slow.
 Then Put into Refrigeratotr over Night, Next Day add %00 G / 1 Lb Naked Prawns/ShrimpHeat then Serve 
Luke In OZ 

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