Gumbo

In a large stockpot, combine butter and grapeseed oil over medium heat until the butter is fully melted. Once the mixture is smooth, add the flour, ensuring it's thoroughly combined. Maintain low-medium-low heat and stir occasionally. Over the next 30-45 minutes, the roux will gradually thin and transform into a deep brick-red hue.

Dice the onion, peppers, and celery into medium-sized pieces, and give the garlic cloves a good smash. Set these veggies aside. Dice and slice your chosen proteins and set aside.

Once the roux has achieved that appealing red-brown hue, add the prepared vegetables into the mix. Add a tablespoon of kosher salt and stir, ensuring the vegetables are well-coated with the roux. Continue to cook until the onions turn lightly translucent.

Add your preferred protein and generously cover them with stock. Stir in the dry spices and cover the pot. Let the mixture simmer for about 45-60 minutes until the protein reach that coveted tenderness.

Once the meats are tender to your liking, give the gumbo a taste and adjust the seasoning with salt if needed.

Remove the pot from the heat and squeeze the juice of one lemon into the mixture. To serve, ladle the flavorful gumbo over a bed of white rice and garnish with fresh parsley.