Gumbo Louisiana Style

Ingredients:

• 2 stewing chickens
• 3 lb. smoked sausage (seasoned with salt, pepper, accent, garlic powder), sliced in thin pieces
• 2 lb. crab legs
• 2 or 3 cans oysters
• 1 c. diced green pepper
• 1 c. diced celery
• 3 tbsp. garlic powder
• 2 tbsp. black pepper
• 1 tsp. red pepper
• 2 tbsp. salt
• 2 tbsp. basil
• 2 tbsp. rosemary
• 2 tbsp. accent

Roux Mix:

• 2 1/2 c. flour
• 1 c. cooking oil

Procedure

Heat oil in heavy skillet until very hot. Add flour a little at a time stirring constantly until it forms a paste like consistency. Lower heat and continue to stir until dark brown. Do not burn. Turn heat off and continue to stir until mixture stops bubbling.

In large gumbo pot fill to 1/2 full with water. Add seasoned chicken, basil, rosemary, green pepper, onion, sausage, crab legs and roux. Bring to full boil stirring to keep roux from sticking to bottom of pot. Reduce heat and simmer until chicken is tender about 2 1/2 hours.

Then add shrimp, simmer about 1/2 hour longer. Add oysters cook 5 minutes more. Serve with cooked rice or crackers. Serves 12 to 15. See directions for Roux above.