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Gumbo Creation

I used to make gumbo many times and could not find the ingredients list I previously used. Bummer. I pulled a recipe and was anxious to use it, but I just couldn't. I stopped short of reading past the roux process. There was no way I was going to stand and stir a roux for a minimum of 30 minutes- no way! So, as I do best, I compiled a batch of ingredients to come up with my recent gumbo creation. Honestly, I believe it was my best yet. I must warn you, when I make gumbo it is in a huge pot. Where I have amounts listed (as I remembered), you will end up with a huge pot of gumbo. If you have questions, let me know. Enjoy!



INGREDIENTS: 
𐄂water
𐄂can tomato sauce
𐄂can diced tomatoes
𐄂can crushed tomatoes
𐄂1 pkg of frozen gumbo base (I told ya, I wasn't making a roux.)
𐄂4 stalks of celery, chopped
𐄂1 cup yellow onion, diced
𐄂4 large cloves of garlic, diced
𐄂1 pkg frozen, chopped okra
𐄂1 large green bell pepper, chopped
𐄂1/2 pkg of bay leaves
𐄂1 tbsp dried oregano
𐄂1 tsp dried thyme
𐄂1/4 c. chicken bouillon
𐄂Tony Chauceur's creole seasoning, to taste
𐄂black pepper
𐄂gumbo file'
𐄂chicken thighs, boneless & skinless
𐄂smoked sausage, chopped
𐄂1 lb crab legs
𐄂1 lb crab meat
𐄂1 lb bag shrimp {peeled, tails removed, deveined} (I wasn't about to peel shrimp either.)

Serve over hot rice with crackers on the side. To your taste, finish with hot sauce, more creole seasoning, and gumbo file'.
Labels: projects, cooking creations, family, ME

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