Gumbo Louisiana Style Recipe

• 2 stewing chickens
• 3 pound smoked sausage (seasoned with salt, pepper, accent, garlic pwdr), sliced in thin pcs
• 2 pound crab legs
• 2 or possibly 3 cans oysters
• 1 c. diced green pepper
• 1 c. diced celery
• 3 tbsp. garlic pwdr
• 2 tbsp. black pepper
• 1 teaspoon red pepper
• 2 tbsp. salt
• 2 tbsp. basil
• 2 tbsp. rosemary
• 2 tbsp. accent

1. Heat oil in heavy skillet till very warm.
2. Add in flour a little at a time stirring constantly till it forms a paste like consistency.
3. Lower heat and continue to stir till dark brown.
4. Don't burn.
5. Turn heat off and continue to stir till mix stops bubbling.
6. In large gumbo pot fill to 1/2 full with water.
7. Add in seasoned chicken, basil, rosemary, green pepper, onion, sausage, crab legs and roux.
8. Bring to full boil stirring to keep roux from sticking to bottom of pot.
9. Reduce heat and simmer till chicken is tender about 2 1/2 hrs.
10. Then add in shrimp, simmer about 1/2 hour longer.
11. Add in oysters cook 5 min more.
12. Serve with cooked rice or possibly crackers.
13. Serves 12 to 15.
14. See directions for Roux above.

stewing chickens, sausage, crab, oysters, green pepper, celery, garlic, black pepper, red pepper, salt, basil, rosemary, accent

Taken from cookeatshare.com/recipes/gumbo-louisiana-style-20972 (may not work)