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Fr. Roderick Brown's Gumbo

Fr. Roderick Brown's Gumbo

6 boneless, skinless chicken breasts
11/2 lbs. jumbo shrimp - cleaned and devained
1 lb. crab meat
1 lb. Andouille sausage
1 lb. crab legs for flavor
3 - 4 cubs of chopped okra (2 pkg. of frozen)

In a frying pan sauté chicken breasts and cut into cubes.

Fill a large stock pot with water, add the chicken shrimp crab meat sausage, crab legs. Add the okra and the roux. Bring to a boil and simmer until meats are cooked, about 1 hour.

3 Tbs. olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced garlic ( 4 - 6 cloves)
Cajun seasoning
1 cup flour

In a sauce pan cook the onions, celery, garlic and seasonings in olive oil. Add the flour. Once a roux has formed add it to the gumbo pot.

Cook 2 1/2 cups of long grain rice.

When the gumbo is finished cooking, ladle over rice and enjoy.

A few fun facts: According to The Chef's Companion

The word Gumbo is derived from an African word for Okra.

Okra is a tropical plant of the mallow family, native to Africa and brought to the Southern United States with the slave trade. Its unripe seeds pod, star shaped in the cross section, and used as a vegetable and a thickener for soups and gumbos.

Creole - In Louisiana, food cooked in the Creole style usually begins with sautéed tomatoes, onions, celery and sweet peppers and often includes rice. It combines the many local influences - French, Spanish, African and Indian.