And it was REALLY good. :)
Kim’s 12 Bowls of Gumbo for Christmas (maybe 18)
The Roux
1 cup Flour (approx. 125g)
1 cup High-heat Oil, such as Avocado Oil (approx. 240ml)
The Base & Vegetables
10 to 12 cups Chicken Broth (approx. 2.37L to 2.84L)
2 tbsp of cajun seasoning
2 tbsp of salt
1 tbsp of pepper
1 full stalk of Celery, diced
4 Green Bell Peppers, diced
6 cups Okra (frozen or fresh), sliced (approx. 600g)
4 cloves of Garlic, minced
Proteins
3 to 4 lbs Andouille Sausage (approx. 1.36kg to 1.81kg)
Note: Cajun chicken sausage or your favorite variety works well.
2 lbs Pre-cooked Chicken Thighs (approx. 900g)
4 lbs Raw Shrimp, peeled, deveined, and tail-off (approx. 1.81kg)
4 lbs Snow Crab Clusters (approx. 1.81kg)
Cooking Instructions
NOTE: If using raw shrimp, cook in rue and veggies first before adding remaining pre-cooked proteins. Once all ingredients are added and cooked through, bring the pot to a boil, then turn off the heat. Your gumbo is ready to be served over rice!
