No one has ever turned up their nose at my Gumbo.
Sam's Gumbo
One pound Tasso, diced
One pound Anduille Sausage, sliced
One small chicken, jointed
One pound 41-50 shrimp, peeled, deveined, tail off
Two quarts home made chicken stock
1/3 cup vegetable oil
2/3 cups AP flour, sifted
One large Bell pepper, diced
Four cloves Garlic, chopped
One or two stalks of celery, diced (one cup)
Two yellow onions, diced
One cup chopped Parsley
One bunch scallions, green part, chopped
One 28 ounce can Dei Fratelli whole tomato, packed in tomato sauce (put in food processor and pulse several times)
Sam's Cajun Spice mix (HOT Hungarian Paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme)
Method:
Make the roux, cooking it slowly for half an hour, until it is chocolate in color
Brown the sausage in a dutch oven. Remove and then brown the disjointed chicken in the sausage fat. Remove, and reserve.
Add the Trinity to the Roux, mixing to coat all the pieces. Cook for 10 min, and then add the Chicken Broth a cup at a time. Bring to boil, then reduce the heat to simmer, and cook for 45 min.
Add in the chicken and Tasso. Stir in the Spices mix. Cook at simmer for another hour.
Remove the chicken, add in the Sausage. Bone out the chicken and addthe meat back to the dutch oven. Add in the chopped Parsley and Scallions.
Turn up the heat slightly, and add in the shrimp. When the Shrimp turn pinkish, it should be ready.
Serve in bowls over rice.
