Gumbo

Ingredients

• 2 cooking spoonfuls of all purpose flour
• 2 cooking spoonfuls of oil
• 2 bay leaves
• ½ teaspoon of thyme
• 1 chopped onion
• ½ chopped bell pepper
• 1 teaspoon of Guidry’s Seasoned Creole spice
• 1 teaspoon of Guidry’s Seasoned Garlic spice
• 2 stocks of celery
• 1 pound of shrimp (clean and season)
• 1 pound of Guidry’s sausage
• 1 pound of boneless chicken
• 1 ham hock or soup bone
• 1 pound of beef
• 1 ½ tablespoons file

Instructions

Depending on what size your pot is. To make your stock you would fill your pot half with water. Add ham hock or soup bone let it cook to the meat is tender on simmer. To make your roué in a sauté pan on medium heat you would take your oil and flour and stir until its brown then add your onions to it. It’s very important to continue to stir your roué because it will burn it should be a caramelized color. To your stock you will add your garlic, bell pepper, celery, bay leaves, and thyme. Now you should add your roué. Then add your beef it should cook about 30 minutes before you add other meats. Finally add your chicken, shrimp, and smoke sausage. Stir to thicken and season to taste. Add a chicken or beef bouillon cube. Remove from heat & add Gumbo File (ground sassafras leaves). Wait about 10 to 15 minutes before serving to enhance the flavors in the Gumbo. Serve over rice in bowl.