1pound package chicken or pork andouille sausage, sliced
5 slices turkey ham, or ham chopped into chunks
5 chicken thighs
1 package of celery, sliced coarsely
1 red pepper, sliced coarsely
1 green pepper, sliced coarsely 1 yellow pepper, sliced coarsely 4 fresh tomatoes, quartered or can of San Marzano tomatoes
1 onion
3/4 cup of flour
¾ cup of olive or coconut oil
2 tbsp of gumbo file’
1 teaspoon of salt or more to taste
1 teaspoon of pepper
1 tsp cayenne pepper, optional
1/2 teaspoon of turmeric
1/2 teaspoon crushed red pepper 4 cloves of garlic
1 tsp soul seasoning
32 ounces of organic chicken bone broth
1 salmon filet
1-2 pounds of shrimp optional can make using chicken
1 pound of Alaskan King Crab Legs optional
You can do the whole thing in one pot.
- Make a roux with oil and flour. Make sure you get it to a medium or dark brown, Once you start your roux you have to stay with it until it is the color you want.
- Add onions which will release their water into the roux. Add celery and peppers
- Cook chicken thighs and debone. Save broth.
- Add chicken broth and bring to a simmer, Season with salt, pepper, soul seasoning, cayenne, crushed red peppers.
- Add tomatoes. Simmer for 30 minutes.
- Add cooked chicken and simmer for 5 minutes.
- Stir occasionally. Simmer another 20 minutes.
- Add andouille sausage and ham. Simmer 5 minutes.
- Add seafood and cook until the seafood changes color.
- Stir in Gumbo file,
- Serve over turmeric rice.
Personal Notes: Serve over turmeric rice.