Bobby’s Down the Bayou Gumbo

Supplies/Ingredients:

lg black cast iron pot w/ lid, lg spoon and whisk

1 lg hen

1-2 lbs hot sausage

2 lg onions (chopped)

2 bell peppers (chopped)

3-4 celery stalks (chopped)

1/2 cup parsley and cup of chopped green onions (use ½ of both to season and rest to garnish)

1 lb fresh or frozen okra

1 lg can Rotel diced tomatoes

1 cup oil and 1 ½ cup flour for roux

Seasonings: salt, black and red pepper, garlic powder, Worcestershire sauce and Tobasco sauce

Pressure cook or boil hen until tender—set aside to cool and later debone and save stock

Chop vegs and cut pork in ¼” slices

Brown sausage in pot w/ sm amount of oil and set aside on paper towels to drain

Add cup of oil to pot and turn heat up to near med-high; once it’s hot, add 1 ½ cups of flour and whisk until roux is dark brown and consistency of runny peanut butter

Turn heat down to medium and add vegs , stir and sauté until soft/transluscent

Continue stirring as you add approx. 8-12 cups of stock you saved (the amount you add is dependent on how thick you want it—I prefer a thicker gumbo)

Season to taste w/ above-listed ingredients (light on the garlic powder and heavy on the Worcestershire sauce) and remember that the longer the mixture simmers, the more intense the flavor so you might want to under-season in the beginning

Simmer uncovered for 2-3 hours ideally, stirring occasionally to ensure no sticking or burning

Add chicken to pot 10-15 min before you’re ready to serve (just long enough to get it warm) and garnish w/ remainder of parsley and chopped green onions

Serve over rice w/ french bread on the side