The Tombs Gumbo

Name: The Tombs Gumbo
Ingredients: 1 cup vegetable oil; 1 cup flour; 8 celery stalks, chopped; 4 onions, chopped; 2 green peppers, chopped; 2 red peppers, chopped; 4 cloves garlic, minced; 2 (15-ounce) cans chicken broth; 2 (15-ounce) cans beef broth; 2 (28-ounce) cans chopped tomatoes; 1 pound okra, sliced (fresh or frozen); 2 tablespoons hot sauce; 5 bay leaves; 2 teaspoons black pepper; 2 teaspoons white pepper; 2 teaspoons cayenne pepper; 2 pounds chicken thigh meat, diced and Sauteed until brown; 1 pound andouille sausage, diced; 1 pound (21 to 25 count) peeled and deveined shrimp; Serving suggestion: cooked rice

20 ingredients

7 steps

Ingredients

1 cup vegetable oil
1 cup flour
8 celery stalks, chopped
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
4 cloves garlic, minced
2 (15-ounce) cans chicken broth
2 (15-ounce) cans beef broth
2 (28-ounce) cans chopped tomatoes
1 pound okra, sliced (fresh or frozen)
2 tablespoons hot sauce
5 bay leaves
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
2 pounds chicken thigh meat, diced and Sauteed until brown
1 pound andouille sausage, diced
1 pound (21 to 25 count) peeled and deveined shrimp
Serving suggestion: cooked rice

Directions

1

In a large skillet, combine oil and flour to make the roux.
2

Cook over medium heat, stirring constantly until dark brown, about 30 minutes.
3

Add celery, onion, peppers, and garlic and cook for 10 more minutes.
4

Transfer to a thick bottom pot and add chicken broth, beef broth, tomatoes, okra, hot sauce, bay leaves, black and white pepper, cayenne pepper, chicken thighs, and andouille sausage.
5

Simmer for 15 minutes.
6

Add the shrimp and cook for 5 more minutes.
7

Serve over rice.