Mayo Gumbo
1 cup vegetable oil
1 cup all-purpose flour
8 stalks celery, chopped
4 medium onions, chopped
4 bell peppers, chopped
3 gloves garlic, minced
4 (14 1/2 oz) cans chicken broth
2 (28 oz.) cans diced tomatoes
1/2 cup minced parsley
2 tsp dried thyme
2 tsp dried basil
2 tsp dried oregano
2 tsp rubbed sage
1 tsp pepper
2 tsp salt
5 bay leaves
1/4 cup Worcestershire sauce
2-3 tablespoons Louisiana hot sauce
1 cup of brewed coffee (or 2-3 tsp instant coffee grounds)
2 pounds cooked chicken, cut into bite sizes
2 pounds sliced sausage
2 (10 oz) packages frozen sliced okra
2 pounds peeled fresh shrimp
Combine oil and flour in a large stockpot; cook over medium heat, stirring constantly until roux is chocolate colored (about 20 minutes). Stir in celery, onion, bell pepper, and garlic; cook 10 minutes, stirring frequently.
Add chicken broth, tomatoes, spices, Worcestershire, hot sauce, and coffee. (Everything but meat, shrimp, and okra) Bring to a boil, reduce heat and simmer for about 30 minutes.
Add chicken, sausage, and okra, simmer for about another 30 minutes.
Add shrimp, and turn off heat. When shrimp turns pink, you're done. Taste test for more salt. I usually have to add a little more at the end. Serve over rice with french bread.
(I have added a few things to a basic recipe over the years. One of these is the coffee, but it gives the roux a darker color and rich flavor. Also I've recently started making a little shrimp stock and adding it to the pot. Save your shrimp tails when you peel the shrimp. Then boil (or microwave) them with about 8-10 cups of water. Drain and pour the liquid into your gumbo pot. I usually do this when I put in the meat and okra.)
