Gumbo!

Quiet day today. No big tours, trails or events. Walmart and Specs (liquor store) was as exciting as we got. I think we have pretty quickly run out of things do to in Beaumont and are just anxiously awaiting Louisiana!
But...We did get some cleaning and maintenance done today and I made my first Gumbo. I looked up recipes on the internet and then with my vast knowledge of cooking Cajun, tweaked it a bit to come up with my own variation. So here is the recipe and a few taste tempting pics to make you want to make a pot right away...

3-5 Andouille or Cajun Sausage cut in 1/4 inch slices
1# Chicken Breasts
Oil
1 small onion-chopped
1 Green Pepper-chopped
2 celery ribs- chopped
4 C Chicken Broth
3 Garlic Cloves-minced
2 Bay Leaves
1 T Worcestershire Sauce
1/2-1 tsp Hot Sauce (I used a Hot Cajun Sausage so I used less hot sauce)
1 can Diced Tomatoes
1/2 C Roux (this is a cajun roux, maybe you can find in a store like Byerlys? It's all over down here)
2 tsp Creole or Cajun  Seasoning
File Powder (again, cajun spice)
Hot Cooked Rice

Saute the chicken chunks in oil until cooked. I sprinkled some of the cajun/creole seasoning on the chicken as it cooked. Add the sausage,onion,garlic,celery and green peppers and cook for about 8 minutes.

Then add the Roux. I did not measure, just added a big spoonful to the meat/veggies. It is thick but once you add to the pan it kind of melts all over the mixture. Let this melt and cook together a few minutes then add the chicken broth and everything else except the file and rice. Let this simmer at least an hour (mine was on several hours). I also added some Browning Sauce to make the Gumbo a bit darker.

When you are ready to eat, put a large spoonful of rice in a bowl and top with the Gumbo. Sprinkle on the File if you want (it is ground sarsaparilla, smells and tastes nice!).

We had the gumbo with some yummy Southwestern Cornbread! Even Jeff liked it. I LOVED it!!!