Gumbo Feast Gumbo

This is a recipe based off of the last time I made gumbo. It was OUTSTANDING! I made it for a large group of friends and everyone enjoyed it. This is my attempt at writing it down for future reference!

• Ready In: 7 hrs
• Serves: 15

Ingredients

• 1  cup flour
• 1  cup  vegetable oil
• 12  cups water
• 12  chicken bouillon cubes
• 1  whole chicken (cut up)
• 4  andouille sausages, chopped
• 3  stalks celery, chopped
• 1  white onion, chopped
• 1  lb okra, chopped
• 1  tablespoon  cajun seasoning
• 1  tablespoon cayenne pepper
• 2  tablespoons Tabasco sauce
• 1  lb raw shrimp

Directions

1. 5 hours before you plan to serve the gumbo, begin making the roux.
2. Combine flour and oil in a skillet and heat on medium low. Stir frequently!
3. Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)!
4. Heat on medium for 4 hours stirring occasionally.
5. After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
6. Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture.
7. Be careful! It will sizzle and pop.
8. In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
9. Serve over rice. Warn your guests about the potential threat of chicken bones! ;).
10. Enjoy!