Doug loves making soup and cooking. Unfortunately, it’s the “cleaning-up” that he’s not particularly fond of.  He made a batch of this gumbo for Lew’s bachelor party. Everyone except the one guy with a stomach ulcer really enjoyed it. This is better than any of the gumbo we had down in “New Aw’lins.”

However, when you make it, be SURE you discard the seeds from the chilies and trust me, go easy on that 1 TBS. of crushed red pepper. You can always spice it up a little more if you want to but as they say after it’s all said and done “they ain’t no turnin’ back honey!”

ROUX:

• 2 cups flour
• 2 cups vegetable oil

GUMBO:

• 6 green bell peppers
• 3 red bell peppers
• 4 green onions
• 1 red onion
• 1/2 white onion
• 1 clove garlic
• 2 jalapeno chilies (discard seeds from 1 chile)
• 2 Serrano chilies (discard seeds from 1 chile)
• 1/2 bunch celery
• 5 bay leaves
• 1 1/2 TBS. thyme
• 1 1/2 TBS. basil
• 1 1/2 TBS. oregano
• 1 1/2 TBS. white pepper
• 1 TBS. crushed red pepper
• 1 1/2 tsp. cayenne pepper
• 1 jar (2.2 ounces) Chef Paul Prudhomme’s Louisiana Cajun Magic spice for poultry*
• 6 quarts chicken broth
• 2 lbs. andouille sausage or smoked Polish sausage, cubed
• 1 1/2 pounds cubed, boneless, skinless chicken breasts
• ½ cup file powder
• Water
• Cooked white rice

* If you can’t find this, use another Louisiana type spice that DOES NOT contain hot seasonings. Aunt Lou & Uncle Bill were forced to substitute a cajun seasoning with additional hot spices and blistered their palates.

PROCESS:

1. For roux, mix flour and oil in roasting Bake at 250 degrees, stirring often, about every 1/2 hour, until mixture  is the color of dark red clay, about 5 hours or more. Remove from oven.
2. For gumbo, dice all vegetables. Put into 12-quart heavy bottomed kettle. Cook, stirring often over medium high heat until limp, about 10-15 minutes. Stir in bay leaves, thyme, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat.
3. Stir in half of the roux. Gradually stir in the chicken stock until well blended. Heat to simmer.  Add more roux if a thicker consistency  is desired.   (He used all the roux.)
4. Saute cubed sausage in non-stick skillet until slightly browned, about 5-10 minutes. Drain off excess grease and add sausage to the simmering  gumbo mixture.
5. Mix the cubed chicken with the remaining Cajun Magic spice mixture. Saute in a non-stick skillet until chicken is browned, about 5-10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat, stirring often, for 1 hour.
6. Just prior to serving, heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water as needed and thin to desired consistency. We put the rice in a large soup bowl and then ladle the gumbo over the top.

Makes about 10 quarts (Why not freeze some and have it on hand) Preparation time: 1 1/2 hours

Cooking time: 6 1/2 hours

Clean-up BY OTHERS: 4 hours