Gumbo

This probably isn't super legit to southern cuisine, but it's the way i like my gumbo. this is all just estimated amounts, I've never actually measured this out. Most Gumbo recipes call for a dark roux, but i dont even cook my roux.

• Ready In: 2 hrs 10 mins
• Serves: 5-6

Ingredients

• 1  red bell pepper
• 1  green bell pepper
• 1⁄2 large  white onion
• 3  celery ribs
• 3  garlic cloves
• 1 (14 ounce) can  petite diced tomatoes
• 1 (14 ounce) can tomato sauce
• 2  medium skinless chicken breasts
• 4  andouille sausages
• 18  peeled and de-veined jumbo  prawns
• 2 -3  tablespoons  low sodium  chicken base
• 1  tablespoon chili powder
• 1⁄2 tablespoon cayenne pepper
• 1  teaspoon oregano
• 1  teaspoon garlic powder
• 2  bay leaves
• 1 1⁄2 teaspoons file powder
• 1  teaspoon thyme
• 1  shake red pepper flakes
•  salt and pepper
•  basic  roux
• 1⁄2 cup white rice

Directions

1. Dice peppers, celery, onions, and garlic. Cut sausage and chicken into bite sized pieces.
2. Saute aromatics in the bottom of a medium stock pot until they just start to sweat.
3. Throw the proteins you have cut into the pot with the aromatics (if they aren't fully cooked, it wont matter).
4. Add diced tomatoes and tomato sauce. Fill the pot to just above the ingredients with water.
5. Add chicken base and bring to a boil.
6. After it has been boiling for 15 minutes, lower to a simmer and add the remaining herbs and spices. Let simmer for 1 hour, adding water when it gets low.
7. Bring back to a boil and add roux until it is desired thickness. After boiling for 5 minutes, reduce back to simmer. Add rice and let simmer for 15-20 more minutes, stirring occasionally. season with salt and pepper to taste.
8. In a separate saute pan, color shrimp and add a bit of the gumbo to season the fish. Cook for 5 minutes or until done.
9. Ladle gumbo into a rimmed bowl. lay 3 prawns in the middle of the gumbo. sprinkle with a bit of parsley.