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  • 12oz package of andouille sausage or smoked sausage. Ususually about 4 links.
  • 1 pound raw shrimp (shell on)
  • 1 pound diced dark meat chicken (raw or pre-cooked)
  • 2 to 3 teaspoons vegetable oil (or chicken fat if ya got it!)
  • 1 quart home made chickenstock (use store bought broth if you wanna break my heart)
  • 8oz bottle clam juice
  • 1 can diced tomatoes
  • 6 oz can tomato paste
  • 6 medium garlic cloves, minced ( I use a truffle shaver to make them paper thin)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon basil
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup butter or chicken fat
  • 1/2 cup all-purpose flour
  • 1 large onion or 2 medium (chopped) Approx 2 cups
  • 1 cup celery (chopped)
  • 1 red bell pepper (chopped) Approx 1- 1.5 cups
  • 1 green bell pepper (chopped) Approx 1- 1.5 cups
  • 1 1/2 cups okra slices (fresh or frozen thawed)
  • 1 tablespoon Cajun or Creole seasoning
  • 2 bay leaves
  • Salt and pepper (to taste)
  • Optional garnish: chopped parsley or green onion tops
  • Extra cayenne for more heat ( I added another tablespoon)

I use homemade chicken stock. There are a thousand recipes online. Real stock will take your cooking up to gourmet level. Store bought broth is flavored water. Real stock contains minerals, geletin, and all the complexity you’ll find in restaurant cooking. It is a great way to make use of old chicken bones. Google it, ya lazy prick!

SHRIMP: Rinse your thawed, raw shrimp and peel off the shell and tail. Set the shrimp aside. Save the shell and tail!!

CHICKEN: If you have raw dark meat, dice it and set it aside. If you have cooked meat, you dice it and you are ready to go. Feel free to use bone in chicken. Or you can even seperate all the edible meat from the bones if you make your own stock. Waste not, want not.

SAUSAGE: Dice your andouille or smoked sausage into coins. Set aside. These are usually pre-cooked.

STOCK: Put your quart of chicken stock or broth in a sauce pot with the shrimp shells and tails. Pour in the 8oz of clam juice, the Worcestershire and let simmer for 20 min. You want your stock to taste complex. Strain out the solids when you are complete and add some water so you have 2 quarts of stock ready to go. You can do this days in advance if you wish.

ROUX: In a large pot or skillet, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat for 15-20 minutes to make a dark roux. Stir with a whisk to prevent burning, especially in the last 5 minutes of cooking. Set aside.

Boil the okra (if raw) for 7-9 minutes until tender, stirring occasionally. Dump okra into a colander to drain the water and rise out some of the snot.

Put the vegetable oil (or chicken fat) into a large skillet. Saute onion, bell peppers, and celery. Sauté until vegetables are tender, about 8 to 10 minutes. If you have raw chicken, add it now and cook it. Add in the garlic late. You don’t want it to burn. Add in cooked okra, diced tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally. Add bay leaf, cajun seasoning, thyme, basil, and cayenne. Add half of your stock. You may add more water depending on how thick you want the gumbo. Simmer over medium-low heat, for approximately 30 minutes with the pot loosely covered, stirring occasionally.

Reheat the ROUX and slowy whisk in the remaining stock until it become a nice gravy. Merge this gravy in with the veggies and meat and stir.

Add shrimpf, and the pre-cooked chicken if that is what you have. Simmer another 30 min to let flavor come out. Shrimp cooks quickly. At the very end, add 6oz of tomato paste to thicken and sweeten it. Add more cayenne if you want it to be hotter’n a two-pecker billy goat.

Add salt to taste. Serve with rice.

Optional: Garnish with green onions and chopped parsley

Pray to the tushy god that you don’t have fire shooting outcho ass tomorrow.