Chicken, Sausage, and Shrimp Gumbo

Ingredients

Serves: 15

  • 1 cup flour
  • 1 cup oil or bacon drippings
  • 2 large onions, chopped
  • 1/2 cup chopped green onion
  • 2 stalks celery, chopped
  • 1 large green pepper, chopped
  • 6 cloves garlic, chopped
  • 2 beef bouillon cubes
  • 6 cups water
  • 3 diced tomatoes
  • 4 cups sliced okra
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon poultry seasoning
  • 2 tablespoons salt
  • black pepper to taste
  • Worcestershire sauce to taste
  • 1/2 cup chopped parsley
  • 2 pounds sliced Italian sausage
  • 2 pounds cubed chicken
  • 2 pounds peeled shrimp

 

 

Preparation method

Prep: 1 hour       | Cook: 4 hours

  1. In a 6-quart stockpot, add the flour and oil. Over high heat, cook the oil and flour until you have a dark, rich roux, about the colour of peanut butter. Scrape the bottom of the pan with a wooden spatula to ensure no sticking (Watch closely to make sure the roux does not burn, this will ruin the gumbo).
  2. Sauté the onions, celery, green pepper, and garlic in the roux until limp.
  3. Dissolve the bouillon cubes in the water and gradually add to the pot.
  4. Add the tomatoes and okra. Simmer, covered about 3 hours.
  5. Add the seasonings and meat and simmer for another hour.
  6. In the meantime, cook the rice and warm the bread!