Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours Servings: 20-30 minutes

This recipe can be halved or doubled.

Ingredients: Half a stock of celery 4 green onions

Half a white onion

1 green bell pepper

2 cloves of garlic

1 stick of butter

2-3 pounds of meat (I will be using 1lb of cooked and shredded chicken,

1lb of pre-cooked sausage, and 1lb of frozen shrimp, you can use 2 or 3 pounds of whatever meat you would like.)

1 package of Gumbo Base Mix; OR 2/3 cup oil 1 cup all-purpose flour (you can use a gluten-free flour if you want)

6-8 cups chicken broth,

chicken stock (broth leftover after boiling chicken), water, or some combination of the three (The more you add the thinner the broth and more it serves.

Remember you can always add more, but never take away.)

If you want to use bouillon, 1 chicken bouillon cup or 1 tablespoon bouillon powder dissolved in 2 cups of hot water equals 2 cups of chicken broth.

2 tsp Cajun or Creole Seasoning Optional: slap ya mama seasoning to taste if you like spice Optional: Gumbo File 2 cups cut okra (I used frozen)

Prep Wash your celery, green onions, onion, and bell pepper and finely chop (the smaller they are the better). Mince garlic cloves. Mix the chopped vegetables together. If using sausage, slice into ¼ inch slices. If using chicken, you can season and boil the chicken until done and then shred it using 2 forks. Or to save time, you can buy a rotisserie chicken and shred it. Cook The Roux (skip 1-4 if using Mix) If not using a Gumbo Base Mix, put oil and flour into a skillet and put on medium heat. Cook until it reaches a melted chocolate color stirring frequently to prevent burning.

Approximately 20-30 minutes Note: It will smell burnt, but if it is not black, you are fine. Take off heat and continue to stir for a couple of minutes as the pan is still hot enough to burn it. Set to the side. Sauté the Vegetables Heat another skillet on medium, melt the stick of butter. Once the butter has melted, add in the chopped vegetables.

Sauté on low until they are soft stirring occasionally. Approximately 20 minutes Note: To save time you can sauté the vegetables while making the Roux. Take off heat and set to the side. Make the Broth Heat chicken broth/chicken stock/water to a boil. Add in roux or Gumbo Base Mix, sautéed vegetables, Cajun seasonings, and slap ya mama. Bring to a boil, reduce to low and cook for 5 minutes. Make Gumbo Add in sausage, chicken, and okra. Cook until okra is soft. Approximately 20 minutes Add in shrimp. Cook until shrimp is done. Approximately 5-10 minutes. Let sit for a few minutes to cool and thicken. Each person can add Gumbo File to their individual bowls if they wish. Typically served over rice with saltine crackers. Can be frozen for up to 4 months. Check out other videos from The Paisano. Subscribe to keep up with news, UTSA student polls, local band performances and more! Read more at www.paisano-online.com