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Ingredients trinity (½ onion ¼ celery ¼ green pepper) 6 large onions chopped
8 stalks celery chopped
2 large green peppers chopped
flavoring
6 cloves garlic chopped
96 oz chicken stock
cajun seasoning to taste (we use Joe's Stuff from NOSOC)
roux
1½ c oil (canola ok)
1½ c flour
meat (to your liking -- this is for yaya)
1 whole chicken roasted, skinned, and shredded
1 pkg hillshire turkey kielbasi sliced (only 5g fat / serving)
2 lb peeled deveined raw shrimp cut in 2 - 3 pieces
rice
no minute rice after all that work making the gumbo! | Preparation in a big pot cook the trinity in olive oil until onions are translucent then add garlic for a few minutes, then add chicken stock and cajun seasoning, and bring to simmer while waiting for the simmer, make the roux in a heavy skillet heat oil until it starts to smoke, then add flour stir frequently and cook it to dark brown, almost until you think its burning add the roux to the simmering pot -- watch for splashes add chicken and kielbasi and simmer for 1 hour add shrimp and simmer for another 20 minutes the rice takes about 20 min to cook so do it now when done cooking skim off the oil and discard (there should be over a cup) serve in a bowl next to some rice (more gumbo than rice!) with beer and extra seasoning / hot sauce on the side |