[iowamark]

Ingredients:

1 pk Andouille Sausage; Don't use spicy andouille
2 tb Vegetable oil
1 md yellow onion; finely chopped
3 st Celery; finely chopped
1 lg Bell Pepper; finely chopped
4 Chicken Breasts
2 ts Minced Garlic; heaping
3 bottles Beer
1 1/2 c Vegetable Oil
1 1/2 c All-purpose flour
3 Bay Leaves
1 tb Cayenne Pepper
1 tb Black Pepper
1 tb Thyme
1 tb Salt
1 tb Tony Chachere's Cajun seasoning
64 oz Chicken Stock; Heat 32 oz in microwave to boiling
2 tb Vegetable Oil
2 c Frozen Okra, chopped
1 c Rice
2 c Water

[freedomjusticeruleoflaw]

Erickson can choke on it for all I care.

[FourPeas]

Mmmmmm.

[Charles Martel]

The Tony Chachere's seasoning is okay if selection is limited on the spice aisle, but Joe's Stuff is the blend I've been using now for twenty years or so.

[amorphous]

That’s easy? lol Also, he’s using way too much roux for the amount of gumbo being made. It will hide the other flavors and taste more like brown gravy. 1/3 - 1/2 the amount for this amount of gumbo would be better.

[Cowgirl of Justice]

I make the sausage and chicken gumbo from www.gumbopages.com.

I use Butterball smoked turkey sausage and it has always turned out amazing.

And I was born in Lake Charles, LA and loooovvvve my gumbo!!!! Don’t forget the potato salad! !!!

[Bitsy]

Sounds good - will try beer next time. Carrots? They threw them in the recipe to throw people off. I know of NO ONE in Louisiana using carrots in Gumbo or Jambalaya.