“AUNT SWEET SEAFOOD GUMBO”

2 lbs. Shrimp, peeled and divined

2 lbs. Smoke sausage

2 lbs. Chicken parts

2 lbs. Ham, chunked (if desired)

2 cans of crabmeat

2 cups of celery, chopped fine

3 cups of onions, chopped fine

6 cloves of garlic, minced

2 gallons of water/ Ist gallon at first, 2^nd gradually as needed

2 teaspoons of parsley, chopped fine

Uncle Bill’s Creole File`

2 bay leaves

ROUX FOR GUMBO

1 1/2 cups of oil

1 1/2 cups of flour

     Pour in oil, medium heat. When oil is hot, stir flour in gradually.  Lower heat, it is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly.

(Or order Uncle Bill’s Gumbo Base or Roux)

COOKING INSTRUCTIONS

     Brown chicken in the oven.  Make roux, add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over a medium heat for twenty minutes. Season to taste with salt, black and red pepper.  Add shrimp, sausage, chicken, ham, crab meat and parsley to mixture; cook another thirty minutes, add bay leaves, then let come to boil for ten minutes. Serve in soup bowl with cooked rice. Use dash of Uncle Bill’s Creole File` in each plate, if desired. Serve with French bread.

From: The Kitchen of Uncle Bill’s Beloved Wife, Melody Amar Ricard.