Gumbo

Heat 1/3 c oil in heavy skillet, add 1/3 c flour,stir until caramel color- this is called roux . do not burn- set aside

In another pan saute 1 c  each chopped onions, green peppers, celery and 4 cloves minced garlic in a little oil, add 2 tsp gumbo seasoning* about 3-5 minutes

In a large stock pot combine roux and vegetables, stir in 4 c chicken broth, 1/2 lb sliced polish sausage and 1 c chopped tomatoes or 1 c tomato sauce. Cover and simmer 20 min. Add cooked shredded chicken and shrimp (approx 1/2 lb each) Heat through, shrimp can be previously cooked or raw (will turn orange when done).

Serve over cooked  rice.

  Now here is the thing about gumbo, it isn't exact, you can really change the recipe around to fit your taste. Most recipes include okra I omit it because I don't like it. You can change the basic amounts of vegetables as you like but in Southern cooking, onion, garlic and celery are considered the trinity.(correction, onion, bell pepper and celery are trinity) If you want more meat add crab or more sausage, bigger pot? double the roux and broth- no problem.

  Also if you should come across File' (fee'-lay) grab it, usually it is sold in good spice sections. You can make gumbo without it but they do call it File' gumbo. It is dried sassafras leaves. It can be a little expensive but if you have it throw in 1/2 tsp.

   Folks in the North don't always eat spicy foods, in fact if you use a little pepper it qualifies as spicy for some here. But for the adventurous.....make a pot of gumbo! (You ought to see  Yankees when you serve them crawdads!)

*make your own gumbo seasoning

   2 Tbs onion powder

   2 Tbs garlic powder

   2 Tbs oregano

   2 Tbs basil

   1 Tbs thyme

   1 Tbs each black and cayenne pepper

   5 Tbs paprika

   3 Tbs salt

Mix and store in airtight container

Photo is Zach, a family friend, eating a crawdad.