Gumbo Feast Gumbo

• 1 cup flour
• 1 cup vegetable oil
• 12 cups water
• 12 chicken bouillon cubes
• 1 whole chicken (cut up)
• 4 andouille sausages, chopped
• 3 stalks celery, chopped
• 1 white onion, chopped
• 1 lb okra, chopped
• 1 tablespoon cajun seasoning
• 1 tablespoon cayenne pepper
• 2 tablespoons Tabasco sauce
• 1 lb raw shrimp

1. 5 hours before you plan to serve the gumbo, begin making the roux.
2. Combine flour and oil in a skillet and heat on medium low. Stir frequently!
3. Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)!
4. Heat on medium for 4 hours stirring occasionally.
5. After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
6. Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture.
7. Be careful! It will sizzle and pop.
8. In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
9. Serve over rice. Warn your guests about the potential threat of chicken bones! ;).
10. Enjoy!

flour, vegetable oil, water, chicken, chicken, andouille sausages, stalks celery, white onion, okra, cajun seasoning, cayenne pepper, tabasco sauce, shrimp

Taken from www.food.com/recipe/gumbo-feast-gumbo-417994 (may not work)