Smokey Creole Gumbo with Hot Sauce - Creole Contessa
"Background on my gumbo making, I have been making gumbo since I was about 17 years old. Let’s just say it’s been a couple of decades, and no I want tell you my age. I will just say I am way, way, way over 20 years old. I have been making gumbo roux since I...Read More..."
INGREDIENTS
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3 lbs large shrimp, peeled, deveined
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3 lbs chicken breast, chopped 2? chunks
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3 lbs smoked sausage
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1 pack of smoked turkey, wings, or legs
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1 pack dried shrimp
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2 bunch green onions, chopped
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2 bunch parsley, washed, chopped stems removed
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1 white onion, chopped
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1 bell pepper, chopped
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1 head of garlic, chopped
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1 head of celery, chopped
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2-49 oz. cans of chicken broth
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2-49 oz. cans of water
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2 tbsp. creole seasoning
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2 tbsp. garlic powder
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2 tbsp. onion powder
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1/2 tbsp. crushed red pepper
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1 tbsp. black pepper
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2 c. roux (recipe below)
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Hot sauce
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pot of hot rice
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3 c. cooking oil, canola or vegetable
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3 1/2 c. flour
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