Kitchen Sink Gumbo Recipe

  • 1 jar dark roux (available at wal-mart inch the spice and sauce isle)
  • 1 bunch green onion chopped
  • 2 onions chopped (large)
  • 1 bunch celery chopped
  • 1 green bell pepper chopped (large)
  • 1 red bell pepper chopped (large)
  • 2 table spoons fresh minced garlic
  • 10 cups chicken broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1 tablespoon Tony Chareres Cajun seasoning
  • 1 pound smoked sausage cut into bite size pieces
  • 1 pound chicken breast or thighs cut into bite size pieces
  • 2 pounds medium shrimp peeled
  • 1 pound catfish fillets cut into bite size pieces
  • 1 package frozen cut okra (1 pound bag)
Dump roux into a large gumbo pot and cook on low heat about 10 minutes. Add green onions, onions, celery, bell peppers, garlic, both kinds of pepper, and Tony Chacere's seasoning. Increase heat to medium and stir well for about 10 minutes. Gradually add chicken broth a little at a time stirring well so mixture isn't lumpy. Bring to a boil and then simmer for 45 minutes. Any excess oil will rise to the top and you can skim it off with a large spoon. Add sausage, chicken, shrimp, and fish. Simmer 30 minutes. Skim off any excess oil. Add okra and simmer another 5 minutes. Serve over steamed white rice. Add some Tabasco, salt and pepper if you like.
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