Life goes on. Miz t. made chicken-andouille-shrimp gumbo.

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5. From Miz t.

Miz t’s Gumbo

STEP 1.
In a skillet:
Roux =¼ cup oil/bacon grease/
¼ cup flour
A good dark roux usually takes a good 30 - 45 minutes or more with lots of stirring – Do not burn
It should be a dark caramel color or chocolate color
Put in a large pot when done. This will be your gumbo pot.

STEP 2
in a saucepan
A splash olive oil
1 large onion chopped
1 can tomatoes
1 large red or green pepper
1 bag of Okra fresh or frozen cut into pieces
Cook until okra and onions are done
Put in gumbo pot.

STEP 3
2 chicken breasts – cut into pieces and sautéed
1 tsp thyme, salt & pepper to taste

STEP 4
1 lb. shrimp- (peeled & deveined) save shrimp shells *put shrimp shells in pot and cover with water add 3 – 4 tablespoons butter and about ½ cup dry Sherry reduce this by half = when this mixture is reduce by half drain the contents and throw the shells away and keep the liquid.

STEP 5:
½ pound andouille sausage – cut into slices or cubes - lightly sautéed

To a the gumbo pot, add the cooked roux, the okra & tomato mixture, the sautéed chicken, the sausage, the reduced shrimp mixture add:

¼ tsp. ground cloves
1 TBS - gumbo file'
1 container of chicken broth low sodium

STEP 6:
ADD PEELED SHRIMP LAST
Bring to a simmer to meld the flavors – adjust seasonings
Serve over rice