Served at the 2012 Holiday Fare Wine Trail
This recipe will serve everyone at your next winter time party. Split ingredients between pots to achieve total volume if a single large pot is not available. It can be prepared a day or two ahead of time and can be frozen.
½ cup Butter
½ cup Olive Oil
1 gal coarse chopped onion
½ gal coarse chopped green bell pepper
½ gal coarse chopped celery
1 cup garlic paste or minced garlic
Heat olive oil and butter, then add trinity and simmer until translucent. Add garlic and simmer until aromatic
2 gal Chicken stock
3 to 4 cups of dark roux
½ gal Shrimp stock or Clam Juice (optional)
1 # 10 can chopped Tomatoes
6 lbs chopped Okra (frozen or fresh)
16 bay leaves
4 tbs. Thyme
2 tbs. ground Mustard
4 tbs. Marjoram
2 tbs. ground Black Pepper
½ cup Worcestershire sauce
1 cup Louisiana hot sauce
6 tbs. Gumbo File add 2 tbs. at a time
2 tbs. liquid smoke (add near end of cooking time)
Once all ingredients are added, slowly bring to a boil.
Then add your choice of mixed meat/seafood:
10 lbs chopped Chicken
2 lbs smoked Sausage
3 lbs Andouille Sausage
2 lbs Shrimp (peeled and deveined)
Slowly simmer for 3 to 4 hours.
Serve over rice with crusty French bread and garnish with chopped scallions. Pair with Robller Vineyards Norton.