"Gumbo Recipe" by Alfred A

Winter has always been my favorite time of year ever since I was a child, but not only
because Christmas is on the way and the morning air is crisp and cool, but because my mom makes my favorite dish of all time. Gumbo is the first thing I think about towards the end of the year, with Christmas second of course. Gumbo is a Louisiana dish that is made of broth, seafood, meat, rice, and the “Holy Trinity” of vegetables (Celery, Bell pepper, and Onion). One of the best things about gumbo is that there is a large variety of ways to make it, the way you are about to learn is how my mom makes. Please enjoy.
Materials:

• ●  110qt.Pot
  
• ●  1 cast iron and 1 normal skillet
  
• ●  1 Large Onion
  
• ●  1 Large Celery
  
• ●  1 Large Bell pepper
  
• ●  4 Garlic Cloves
  
• ●  Flour
  
• ●  Oil
  
• ●  8 Hotlinks
  
• ●  15 Chicken Wings
  
• ●  1 pack Dry Shrimp
  
• ●  8-10 cups of water
  
• ●  1 1⁄2 pound Shrimp
  
• ●  Chicken bouillon
  
• ●  Rice
  
• ●  Optional: Crab
  
• ●  Seasonings: Salt, Pepper, Poultry seasonings, Garlic powder, Onion powder,
  seasoning salt, ground sage, Celery seasoning, Paprika, Cayenne pepper
  Notes: This can feed about 6 people. At some point through this make some rice to have at the end.
  Steps:
  

1. Chop up onion, bell pepper, garlic, celery, and throw it into the 10qt. pot, then cook it down till all the water is out of the vegetables.
   
2. In the cast iron skillet add 3⁄4 cups flour and 3⁄4 cups oil, and cook down till the mix is dark, Continuously stir or the roux will burn.
   
3. Then add the roux to the vegetables and stir (should be kinda gummy), Fill the pot with water, then stir till the vegetables separate.
   
4. Add all the seasoning, and dry shrimp to the pot. 1 tablespoon of each seasoning except the chicken bouillon which is 2-3 tablespoons and the Cayenne pepper which is 1 teaspoon. Stir then taste after 10 mins.
   
5. Cut up the hot links into disks and add to a seperate skillet. Fry till they are brown then add them to the pot.
   

6. Bring the pot to a boil and let everything cook down for about an hour so everything can marry.
   
7. Add the chicken and cook for another 30 mins. Taste and add more seasoning if needed. The water level would have lowered alot by now if you want more broth you can add more water but you will need to also add more seasoning.
   
8. Add shrimp and crab(optional) cook for 20 mins
   The end product should be a nice bowl of steaming gumbo over rice, if you want the
   

gumbo to be thicker you can add some gumbo file. Gumbo makes for a superb winter dish or anytime of the year really, I just get it during winter. I hope you enjoyed this tutorial on how to make Gumbo, and if you were able to make please do tell me how it was. Thank you very much for reading this and have a great day!
By Alfred Antee