1 chicken cut up (or use as much as you desire)
5 quarts of water (or use your favorite stock, enough to cover chicken)
1 cup of oil
1 cup flour
1 pound of smoked sausage (cut into 1/2 inch pieces)
1 bunch of celery cut up
2 bunches of green onions cut up
2 medium green peppers cut up
1 medium onion
1 pound of crabs (your choice, Blue is nice)
1 pound of fresh oysters (optional)
3 tablespoons of Gumbo File (or as much as you desire)
1 teaspoon of Kitchen Bouquet
1 pound of fresh shrimp (cleaned and deveined)
salt and pepper to taste (or use your favorite Cajun/Creole seasoning)
In a large pot cover chicken with water or stock, and bring to a
boil. Put some of your seasoning in and stir to blend. Now you can start your Roux (often
called "Cajun Nepalm"). In a skillet combine the flour and oil until well
blended. Over a medium heat, stir continuously until it has reached the color you desire,
about 30 to 35 minutes. Be patient.
Once the chicken has come to a boil there will probably be scum
on top of the pot, so skim it off and discard. Now put your cut up sausage, green onions,
green peppers, celery and onions into the pot and lower temperature to medium. Simmer for
another ten minutes, after which you may have to skim the top of the pot for more fat. The
Roux should now be ready to add to the pot. Lift skillet only high enough above the pot as
to prevent the Roux from splattering. So do be careful, once it's all in stir until it's
completely dissolved.
Now you are ready to add the Gumbo File (if you so desire).
Depending on where you are from, and who you talk to a lot of people wait and put the
Gumbo File on the table and allow their guest to sprinkle what they want on their Gumbo.
But as far back as I can remember my Mother always added the Gumbo File in the last 10 to
15 minutes of the Gumbo's cooking time. It always tasted great to me.
Simmer for another 10 to 15 more minutes before putting the
shrimp in, blending them in well. You DO NOT want to cook the shrimp for too long a
period.