How To Make New Orleans Gumbo

Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels.

Slice and brown the sausage and chicken.

Make a roux. In a large soup pot add the flour to ½ cup of heated oil. Cook over low heat, stirring until the flour turns a rich peanut butter color.

Mince the garlic; dice the onions, celery, and pepper; and add them to the roux. Stir and cook until soft. Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.

Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness. Add salt to taste.

Serve over hot rice in large shallow bowls. For extra thick gumbo, sprinkle on filé powder just before serving. Goes great with crackers or hot French bread. Enjoy!