My momma's gumbo

my momma's gumbo

INGREDIENTS

1lb Large shrimp
1lb Jumbo Shrimp
1 Red peppers
1 Green Peppers
1 Onion
1lb Chicken wings
1lb Crab portions or whole crab x 3
2 cans tomato paste
2 boxes chicken broth
1 Jar gumbo file
1 pack Hillshire Farm Beef polish sausage (if you want more sausage then 2 packs)
3 tablespoons pepper
3 tablespoons dashes Pink Himalayan Salt
½ teaspoon Creole Seasoning
Dried thyme
3 bay leaves
1/2 teaspoon cayenne

DIRECTIONS

Prep: Get a nice big pot and clean your crab and shrimp (devein and clean). Place the crab in the pot with 2 pinches of pink salt and pepper. Cook crab for 45 minutes and remove from the pot and fill the pot half way with clean water. Put crab back in the pot with the water. Season with creole seasoning let boil for 10 minutes more. Place all baked chicken and other ingredients into the pot add gumbo file and simmer for 20 minutes more.

1. Browning the sausage. Heat a over medium-high heat. Add the sliced sausage in the pan and briefly cook for 1 to 3 minutes per side, until lightly browned. Transfer the sausage to a clean bowl and set aside for later.

2. To make your roux. Add oil the stockpot and stir in flour until it is mixed together and starting to create a nice brown color. Continue to cook, stirring constantly, letting the mixture reach a dark brown color (similar to brown gravy) this could take about 10 to 20 minutes. Then add 1 cup of chicken broth be sure to keep a close eye on the roux, adjusting the heat if it seems to be bubbling too quickly and whisk it continuously ensuring it does not burn.

3. Sauté the veggies. Once the roux reaches the dark brown color we want, go ahead and sauté the veggies the bell peppers, celery, and onion all the veggies separately you can do the garlic with the red peppers. Cook all vegetables until they have softened, and have a nice golden color.

4. Simmer. Add sausage and veggies to the pot and continue cooking until the gumbo just barely reaches a low simmer, then reduce heat to medium-low and continue simmering for 5-10 minutes more.

5. Add in the broth. Gradually add in more chicken stock if needed stirring often so that the broth can thicken. Then add in the tomatoes, okra, creole seasoning, thyme, cayenne, bay leaves.

6. Add the shrimp. Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.

7. Add Tomato Paste. Add 1 small can tomato paste putting in 1 tablespoon at a time.

8. Season. Remove and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste. (Feel free to also add extra creole seasoning, 1 table spoon of slap yo momma seasoning and a dash cayenne too.)

9. Serve. Serve warm with a big scoop of rice, sprinkled parsley garnish on top.