We use the same basic recipe for any kind of gumbo we cook. Don’t waste time making roux; the bottled stuff is just as good. This is a big recipe; pare down if you’re not feeding an army.

1/3 of a 16 oz. jar Savoie’s roux + 3 tblspns. olive oil
1 large white onion, chopped.                      3 large bell peppers, chopped
3 cloves garlic , minced                                   5 mild banana peppers, chopped
8 stalks celery, chopped
3 cups (or one quart Ziploc bag) chicken broth (defrosted) + 4 cups water
seasoning

In a really large heavy gumbo pot, stir olive oil and roux together over medium-high heat until heated through, but don’t let roux get any darker. Dump in chopped vegetables and stir together; add seasoning to taste and sauté about 10 minutes, or until vegetables soften.
Add chicken broth and water; turn heat down to medium and let come to a gentle bubble.

for Chicken and Sausage Gumbo
10 lbs. chicken leg quarters                           3 lbs. Li’l Couchon’s  pork sausage
**Mom would add about 6 or 8 eggs to the pot and let them cook.

Clean the skin and fat from leg quarters and cut in half. Season and carefully add to gumbo pot. Cut sausage into 1” slices and add. Add eggs if desired. Cook for 1½ hours.

for Seafood Gumbo
1 lb. crab claw meat or as many cleaned, halved crab bodies you can get your hands on
5 lbs. peeled and deveined fresh Gulf shrimp 1 or 2 pints oysters (with juice)

If using crab bodies, add crabs to gumbo mix about 15 minutes before adding shrimp and oysters; then add shrimp, oysters, oyster juice and seasoning; cook until shrimp are pink, about 20 minutes. Do not over cook.

for “Kill of the Day” Gumbo

At the campsite, Larry and Maurice clean and dress any game they killed earlier in the day and add it to the pot.
***Serve over hot, fluffy rice with a generous dollop of Teresa’s Potato Salad on top**