How to make gumbo

I save shrimp shells instead of throwing them away for making broth. I add the collection to a pot of water with a couple of tablespoons of shrimp boil or old bay and simmer.

Items to prep for chopping and frying

Seasonings to measure to season chicken

After seasoning chicken add to bag and shake with 1 cup of flour

Chopped trinity - veggies

Panfry chicken

When shells turn pink cool and strain broth into pitcher

Turn when golden brown doesn't have to be completely done as it will cook later after deboning

Gumbo file

During last batch of chicken add remaining flour from bag so it can brown along with chicken

Measure spices to add to stock pot. Same as for seasoning chicken plus 2 bay leaves and 1 tsp gumbo file

After all chicken is finished let oil cool. Pour oil off and what remains is roux. Put back on medium heat add celery, grn pepper and onion to coat and soften vegetables. Add to stock

Saute in roux until softened

Softened vegetables ready to add to stock pot

Seasonings

Stock added to seasonings in stock pot

I pound of shrimp ready to clean and add at the end

When chicken is cool remove skin and chop meat. Add meat to stock pot

Brown sausage

Add skin to blender with 1 cup of stock from all pieces of chicken

Blend skin and stock on liquify, will look milky. Add to stock pot. Don't worry broth will return to clear appearance after it simmers.

Started in crock pot but was too small. Transferred to dutch oven. Simmer on low for 2 hours.

Slice sausage and add to stock pot

Pots too full for all the ingredients will need to transfer to a larger pot

Finished gumbo clear broth with shrimp, chicken and sausage