Gumbo

• 2 lbs chicken and sausage
• 12 cup oil
• 12 cup flour
• 1 large onion, diced
• 1 cup diced celery
• 1 cup diced bell pepper
• 4 garlic cloves, crushed
• 4 cups chicken stock
• 2 cups okra, cut in half inch pieces
• 3 -4 bay leaves
• salt and pepper, to taste
• cajun spices, to taste
• 1 lb shrimp
• 12 cup chopped parsley

1. In a large stock pot, saute cubed chicken with a little oil.
2. Make sure the bottom of the pan doesnt scorch.
3. The brown bits are desired.
4. Remove chicken and do the same with cubed up sausage (you should try to use some sort of southern sausage, not Italian, it has the wrong flavor).
5. Remove the sausage and drain off some of the sausage fat, if theres a lot.
6. Add oil to the pan to equal about 1/2 Celsius and add flour.
7. This will be the roux.
8. Using a wisk, stir the roux on medium heat for about 15-20 minutes or until a nice medium brown.
9. You must stir constantly and not burn it, this is super important to the whole dish, so if you muck it up, start over!
10. Once the roux is ready, add the onion, celery, bell pepper and garlic (in Cajun cooking this is called the holy trinity, but its often green peppers, but I dont like green so I use red.)
11. Cook this a bit till the veggies start to soften and just be careful to still not burn the roux.
12. Try as you go to scrape up the nice brown bits off the bottom of the pan.
13. Add the chicken stock, okra, bay leaves and spices.
14. Add back the cooked chicken and sausage.
15. This needs to cook like this for at least an hour if you use okra b/c the only way to get rid of the sliminess of okra.
16. Youll see the liquid become very sticky but it will cook past that over time.
17. Dont freak out!
18. If you dont use okra you can cook for less time.
19. As you cook you may need to adjust the liquid to keep the ratios right, but you want this to be a thick stew.
20. At the end, add the shrimp and parsley and serve once the shrimp are cooked.
21. The right way to serve this is in a bowl with a nice scoop of rice ON TOPonly Yankees put the rice on the bottom.
22. Serve with Tabasco.
23. (p.s.
24. you can cook in some hot stuff like cayenne or hot pepper at the stage of adding the spices, but b/c I feed this to a lot of kids and wimps, I usually let people add the heat at the table.
25. P.p.s this recipe is easily doubled or tripled.
26. ).

chicken, oil, flour, onion, celery, bell pepper, garlic, chicken stock, okra, bay leaves, salt, cajun, shrimp, parsley

Taken from www.food.com/recipe/gumbo-524059 (may not work)