Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020