Gumbo

By á-5050

Ingredients

• 1 chicken (salt & pepper/with Tone’s Chicken Base)
• 4-5 lbs. of shrimp – peeled
• 1 cup chopped onion
• 1/2 - 1 cup of chopped bell pepper
• 1/2 - 1 cup of chopped celery
• 2/3 pint of purchased dark Cajun Roux
• 1 lg. bag (family size) cut frozen okra
• 2 T chopped garlic
• Tony Cacherie’s to taste
• Hot sauce to taste
• Salt/pepper/garlic salt or powder

Preparation

Step 1

Boil Chicken until tender (40-45 minutes). Debone. Use chicken broth to add onion, peppers, celery and garlic. Add the Roux and still until dissolved completely. Let simmer together to enhance flavors – 30 minutes of so.

Meanwhile, sauté your okra in 2 T olive oil…until it begins to lose its “slime”. Add to pot of stock along with the shrimp. Cook 5-10 minutes (okra should have tenderized from the sautéing). Then cover and let set for hour or so.

Good to cook the day before and then heat up, as it enhances the flavors. Serve over hot rice. Top with sliced green onions, more hot sauce to taste and Gumbo File.