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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'.

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