Uncle Ed'S Gumbo

• 3/4 cup Oil
• 3/4 cup Flour
• 1 Chicken Whole
• 2 pounds Shrimp (uncooked & pealed)
• 2 pounds Andouille Sausage (sliced)
• 1 Red Onion (chopped)
• 1 Bell Pepper (chopped)
• 4 stalks Celery (chopped)
• 5 cloves Garlic (chopped)
• 1 bunch Green Onion (chopped)
• 1 pound Okra (sliced) - frozen ok
• 1 cup Italian Parsley - fresh (chopped large)
• 1 tablespoon Red Pepper
• 1 1/2 tablespoon Paprika
• 1 tablespoon Salt
• 1/2 tablespoon White Pepper
• 1/2 tablespoon Black Pepper
• 1/2 tablespoon Thyme - dried
• 1/2 tablespoon Oregano
• 3 Bay Leaves
• Gumbo File
• 4 cups Rice
• Crab Claw Meat

1. Chicken & Broth: Chop all vegetables and add unused odds and ends to large pot of boiling water with whole chicken to make broth. Boil until until chicken is almost falling apart (maybe 45mins). Remove chicken and let cool. Strain broth and set aside. Pull & shred chicken to desired size pieces.
2. Roux: Heat oil in large pot and slowly add flower while stirring and scrapping bottom over med-med/low heat until dark caramel colored. Darker the better, but careful not to burn it or you have to start over.
3. Gumbo: Add bell pepper, celery, onion and cook until veggies soften. Add garlic and cook for 2 mins. Add all spices, herbs, bay leaves, chicken and enough broth to cover. Let simmer 30mins. Add okra and sausage and simmer 10 mins. Ok to add more broth if needed. Add parsley and shrimp and cook 5 mins or until shrimp are done.

oil, flour, chicken, shrimp, sausage, red onion, bell pepper, stalks celery, garlic, green onion, italian parsley, red pepper, paprika, salt, white pepper, black pepper, thyme, oregano, bay leaves, gumbo file, rice, meat

Taken from www.epicurious.com/recipes/member/views/uncle-eds-gumbo-1264239 (may not work)