Jerome's Gumbo

Ingredients

1 lb chicken (thighs recommended)	1 lb shrimp, deveined and peeled
1 lb crabmeat (lump preferred, but not required)	1 lb bay scallops
1 lb cajun (Andouille) sausage	1 lb frozen cut okra
1 can whole peeled tomatoes	1 can tomato sauce
2 sticks butter/ margarine	½ c flour
2 Tbl Gumbo File’	4 medium onions, chopped finely
2 stalks of celery, chopped finely	4 chicken bouillon cubes
½ tsp cayenne pepper (season to taste)	½ tsp freshly pressed garlic
½ tsp black pepper (season to taste)	½ tsp Old Bay Seasoning

Directions

In a 6 qt. Dutch Oven, bring chicken, celery, 2 onions, and bouillon to a boil.  Cook for approximately 2 hours or until meat falls off the bones.   Add water as needed to produce 2 qt. of broth.  Remove all bones and transfer to another vessel (i.e. pot, bowl, etc.) and rinse Dutch Oven.

Roux (pronounced Roo, is a key element in the making of any Gumbo)

Melt 2 sticks of butter slowly in the bottom of the 6 qt. Dutch Oven.  Over medium heat, add the Gumbo File’ and mix well.  Slowly add flour, mixing thoroughly with a whisk and creating a thick yet smooth paste. Continue cooking until the desired color is achieved. I prefer a blond to light brown roux. Do Not Scorch.

Add chicken, broth, tomatoes, tomato sauce, onions, peppers, garlic and okra to the roux; bring to a rapid boil stirring regularly for at least 20 minutes.

Reduce to a medium boil. Add shrimp, scallops, sausage, crabmeat and Old Bay Seasoning.  Stir to the bottom every few minutes for 30 to 40 minutes.

Remove from heat.  Serve over rice with Cornbread.

Photograph  is forthcoming. (For me, this is a winter meal and won’t be made again before approximately October.)