Gumbo Recipe
Ingredients
3 Bell Peppers 5 sticks Celery
2 lb. Okra 2 lb. Raw Shrimp with shells
26 oz. Whole peeled Tomatoes 1 Carrot
5 Bay Leaves 4 tsp. Thyme
1 Tbs. Red chili Salt and Pepper
3 Onions 5 Cloves Garlic
1 Chicken 1 lb. Sausage
2 bunches green Onions 3 large Crab legs or equivalent parts
1 Tbs. Basil and/or Oregano 1 Tbs. Cumin
1 tsp. Cayenne Pepper Louisiana hot sauce
Day before:
Put chicken in pressure cooker with 1 stick celery, 1 carrot, and 1 onion; add enough water to cover chicken and cook 20 minutes. Remove from stove and let cool by itself. When cooled, remove chicken; strain liquid through cheesecloth, then place both chicken and stock in refrigerator. Shell the shrimp and crabs. Boil both of the shells for at least 1 hour in enough water to cover them twice over. While shells are boiling, devein the shrimp. Strain crab/shrimp water through cheesecloth. Place shrimp and crab meat along with shrimp/crab water, in refrigerator.

Day of:
Debone chicken. Cut up bell peppers, onions, celery, and garlic. Skim the fat from the top of the chicken stock. Using 3 Tbs. Chicken fat and 2-3 tbs. flour, make enough roux (a.k.a. Cajun napalm) to coat the vegetables. I use a Teflon frying pan for this to reduce the chance of the roux sticking and burning. You can’t use the Teflon at as high of a temperature as cast iron, so it will take a little longer. Use a wooden spoon and stir it constantly with a smashing motion to rid the lumps. The roux should be black (not burned, there is a difference), but better to settle for dark brown till you develop your technique. When the roux has reached the proper color, add the cutup vegetables into the roux and sauté for 5 to 10 minutes. Again, don’t let the roux stick to pan. Put the roux and vegetables into a 10 quart cooking pot along with the stock from the chicken, crab, and shrimp and start it simmering. Now fry the okra to deslime it. The Teflon pan will do well for this also. Using a little oil to coat the okra, stir frequently till the slime disappears. Add the okra to the 10 quart pot. Cutup the sausage, and if you prefer the tomatoes as well then add it to the pot. Add the seasoning and let simmer for at least 2 hours. Add enough water to cover everything but keep in mind, you still have other ingredients to add. So not too full at this time. Gumbo is known for being very spicy, but the amount of cayenne pepper and Louisiana hot sauce I’ve left up to individual taste. I also gave the minimum measure of basil, and thyme. I always add more thyme, basil, cayenne and Louisiana hot sauce and some times I’ll add Oregano since I like it. About ten minutes before serving, add the crab, shrimp, and green onions. Then add water to 1 inch below the top. Bring back to a simmer before serving. Serve over rice.