Made a pot on Sunday based on Fido's recipe. Always a fan.

I do rice and potato salad.

This one has always been a big hit for us.

Mr. John's Chorizo And Seafood Gumbo
Prep Time: 30 minutes
Total Time: 3 to 3 1/2 hours
Yield: 6-8 servings

If you Google this recipe you will find that they changed it. What I have here is the one I make and prefer - it has more seafood in it.

Ingredients
1-1/2 cups vegetable oil
1-1/2 cups bleached all-purpose flour (For some reason they changed the ratio of flour to oil in the roux from the original version of this recipe. I would recommend a 1 to 1 ratio)
2 cups chopped yellow onions
1 cups chopped green bell peppers
1 cups chopped celery
1/2 pound chorizo or other smoked sausage, finely chopped, plus 1 pound chorizo, cut crosswise into 1/4-inch thick slices (highly recommend the Kiolbassa Chorizo - I get it at HEB. I also cook the chorizo in a separate skillet first and drain as much fat out as possible prior to adding to the gumbo - if you don't you'll have a lot of fat to skim at the end)
Creole seasoning
4 bay leaves
6 quarts shrimp stock, (chicken stock or water can be used)
1 dozen frozen gumbo crabs, thawed - you don't actually eat the crabs. They are just for flavoring. Remove them prior to serving.
2 pounds medium shrimp, peeled and deveined
2 pounds Louisiana Crawfish tails
1/4 cup chopped green onions or scallions (green part only)
1/4 cup chopped fresh parsley leaves
6 cups cooked long grain white rice, warm
Louisiana File Powder

Directions
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning and add the bay leaves. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours.

Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface. Taste for seasonings and adjust.

Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table.

MAROON said:

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https://www.nola.com/entertainment_life/eat-drink/article_7f7a214d-8116-5079-aebb-20b39d1208c4.html

I've used this recipe a couple of times a year. It always turns out fantastic. My only changes are I tend to use more sausage than she calls for. I like a gumbo with a lot of protein in it.

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So I froze our Greenberg smoked Turkey carcass from Christmas. Yesterday I made smoked Turkey broth. Today I used the recipe I linked above to make a great smoked Turkey, chicken and sausage gumbo. Might be my best batch yet.





Small tester bowl. Actually have to go to a business dinner tonight so it will be dinner tomorrow night.

That looks excellent.