What could be better then a pot of Gumbo on a cold winter day?
The most important part of Gumbo is making the roux take your time and let the roux get a dark chocolate brown color.
In a large HEAVY stock/soup pot (I use cast iron) heat 1 cup oil and 1 cup flour stirring constantly, until roux is a dark chocolate brown color.
Ingredients for Gumbo
2 pounds of boneless skinless chicken breast cut into one inch chucks
2 pounds of peeled and deveined shrimp
1 pound of smoked sausage Andouille or another kick-up sausage cut in ¼ slices.
1 medium chopped onion
1 medium chopped bell pepper
2 stalks of chopped celery
2 toes of garlic chopped
1 to 2 teaspoons of Creole seasoning (careful you will get some heat from the sausage)
8 cups chicken stock or seafood stock
2 cups sliced fresh or frozen okra (optional)
2 Tablespoons of chopped green onions
2 Tablespoons of chopped parsley
In a large skillet brown sausage add chicken, onions, celery, peppers garlic and 1 teaspoon of Creole seasoning. Continue cooking until chicken and veggies are tender about 5 minutes.
Add skillet of chicken and veggies to roux with chicken stock and simmer at least one hour. Right before serving add shrimp & okra bring to a full heat. Add parsley and green onions and serve. Can be served over rice.