Gumbo

Directions

1. 1
   Add the salt and 1 gallon water to a large pot and bring to a boil.
2. 2
   Add the cactus and cook until it changes color, 5 to 7minutes.
3. 3
   Strain the cactus and let rest in the refrigerator overnight.
4. 4
   Heat a skillet over medium heat with some oil and saute the cactus until completely dry.
5. 5
   Reserve.
6. 6
   In a separate pan over medium heat, start making a roux by adding the flour, butter and 1/2 cup oil.
7. 7
   Cook, stirring continuously, until it smells like popcorn, 20 to 25 minutes.
8. 8
   Put another large pot with some oil over medium heat.
9. 9
   Add the celery, onions and green and red peppers and cook until they start to brown, 5 to 10 minutes.
10. 10
    Add the garlic and cook for 2 minutes more.
11. 11
    Add the roux, chicken stock, garam masala, Cajun seasoning and curry powder and stir to combine.
12. 12
    Bring to a simmer and cook until thickened.
13. 13
    Add the chicken, pork and reserved cactus and simmer on low heat until the flavors have melded, at least 1 hour, before serving.