Make A Cajun Favorite Recipe: Gumbo

I absolutely have to ask at least once a year (maybe twice) for my mom to make gumbo for us, and my best chances of it come right around Christmas time. She never has to go by a recipe, but here is one for you to try out if you've ever wanted to make a pot yourself, from my aunt’s recipe book.

There are a lot of different things you can add to your gumbo, but these are mostly the basics. My mom never puts oysters in her gumbo, but adds sausage. I have even heard of catfish, or some just use chicken and no
seafood.

One thing to remember with gumbo, too, is that it is best with a roux, which is like a thickener. This recipe did not come with one, but I will add what my mom does with her gumbo. Add the roux once you have made
completed the first steps. Enjoy!

Gumbo

2 tbsp. thyme

4 bay leaves

1 tsp. garlic powder

2 cans whole tomatoes (16 oz.)

2 tsp. oregano

2 tsp. onion powder

2 cup chopped celery

3 lb. shrimp, de-veined

1 pt. oysters

3 cup crabmeat

1 whole chicken

2 boxes cut okra (16 oz.)

3 Tbsp. salt

Red and black pepper to taste

Place chicken in large pot and add water until it covers chicken over 2 inches high (a good sized pot would be 15 qt). Boil in water until it is cooked. Start chicken broth boiling, and then add thyme. Add bay leaves, garlic powder, tomatoes, oregano, onion powder, celery, shrimp, oysters, crab meat, chicken, salt and okra. Cook 8-10 minutes. Remove
from heat. Let stand overnight. Heat and serve boiled rice. May be prepared
before time and stored in freezer.

Roux

In a pan set over low heat, place a ½ cup of butter or margarine. Once melted add a ½ cup of flour, sprinkling it in while stirring, Continue stirring until the mixture turns a brown color, but do not burn it. This can ruin the roux. Once brown, add to gumbo.