Northern Lights Gumbo

Northern Lights Gumbo
2 red bell peppers, chopped
2 green bell peppers, chopped
4 stalks celery, chopped
1 red onion, chopped
1 yellow onion, chopped
6 green onions, chopped
4 cloves, garlic, minced
olive oil
2 TBL Emeril’s Creole Seasoning
1 TBL Oregeno
1 TBL Basil
Salt
Pepper
1-1/2 Cups Richard’s Roux
6 cups chicken stock
1 smoked chicken breast, cubed
¾ lb smoked spicy buffalo sausage, sliced about ¼” thick
6 gumbo crabs
1 lb shrimp, peeled

Saute the onions, peppers, celery and garlic with some olive oil in a stockpot. Add the roux and slowly add the chicken stock to keep the consistency smooth. Add the chicken and sausage, plus the seasoning, basil and oregano. Add salt and pepper to taste. Simmer this all for about an hour. Add the shrimp and crabs and simmer for an additional 15 minutes. Serve over rice.

Dave’s notes: I named it Northern Lights as the sausage was brought back from a trip to Alaska. I smoked the chicken myself and had the breast in the freezer. You may substitute andouille or a smoked sausage. I also used a pre-made roux. I spotted some in a grocery store during a recent trip through Lafayette. It seemed like a good bargain at the time and allows me to use it with minimal trouble. You, of course, may make your own roux. If you like your gumbo thicker, you can add file powder in the bowl. My gumbo was pretty thick to begin with and I didn’t think it was needed.


Recipe by Dave Hendricks