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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.

Okra?

That looks like a southeast Louisiana, Creole style gumbo with the tomatoes.

The dark Cajun variety has no tomato, and uses more stock to be more like soup than stew consistency.

bunch of Yankees Sam...that's all!

Ed if you want a darker variety just start with a darker roux as in letting the flour and butter brown up as Sam did. Leave out the tomatoes and throw in some danged slimy okra!!

I wouldn't use okra either but WTH. If someone wants it then put it in there.

If you want beans in your bourbon or ice in your chili then freaking put it in there!!

sheesh.......

I live in The Region. I live in The Region. Farther away from here, farther away from the style seems to be the trend.

Friggin Philistines, responsible for the decline of civilized society ...

I feel like a brewmaster in Bavaria watching people in Bumphuk talk about how to make Munich Helles.

I'm sure many would/could take issue with some or all of this, but it seems to be consistent with other things I've read: https://www.southernfoodways.org/interview/a-short-history-of-gumbo/

A lot of the okra and tomato, particularly tomato, use is in SE Louisiana. I believe the writer mentioned east of Bayou Lafourche. Creole style, what my friends and I would refer to as somewhat a variety of tomato stew. Like so:





In contrast, there's the predominant SW Louisiana gumbo around here: