Jillybobs Gumbo

This gumbo starts with the traditional roux, and adds andouille sausage, chicken, shrimp, tomatoes, okra, onions, bell pepper, and a number of seasonings.

Ingredients:

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cup chicken stock
• 6 sliced crumbled fried bacon
• 16 ounces andouille sausage, sliced
• 2 cups chopped smoked chicken
• 1 lb peeled deveined shrimp
• 2 cup sliced okra
• 1 cup choppen onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 4 cloves minced garlic
• 1 large can diced tomatoes
• 1 15 oz can tomato sauce
• 2 chicken boullion cubes
• 2 bay leaves
• 1 teasp thyme
• 1 tblsp parsley
• 1/2 tblsp basil
• 2 teasp cumin
• 1 tblsp lemon juice
• 2 tblsp bottled hot sauce

Directions:

Make a roux using the flour and oil; cook and stir constantly until a reddish brown color about 15 minutes; cool. In a 5-6 quart kettle place stock and roux; stir well. Add sausage, chicken, onion, bell pepper, tomatoes and sauce, and herbs & seasonings. Cover and simmer 1 hour. Add okra; cook 10 minutes; add shrimp. Cook just until shrimp is done. Stir in bacon.

Number of Servings: 6-8

Notes from the Cook: Serve with rice, if desired.