Mulate's Zydeco Gumbo

A classic Zydeco stew straight from New Orleans

by

6–8 ×

4 qts. Water

1 Cup Roux

2 Onions, medium, diced

1 Bell Pepper, medium, diced

3 Stalks Celery, diced

5 Cloves Garlic, diced

3 packs (10 oz. each) frozen cut okra

1 Tbsp. Mulate's Cajun Seasoning, or any other Cajun seasoning

½ Tsp. Cayenne Pepper

½ Tsp. Black Pepper

1 lb. Smoked Sausage, sliced in 1/4" thick

1 lb. 50/60 count shrimp, peeled

2 lbs. Boneless, skinless chicken thighs, trimmed and cut into smaller pieces

3 Cups Cooked White Rice

Method:

In a large soup pot, bring water to a boil. Add roux and stir until dissolved. Add vegetables and dry seasoning; bring back to a boil. Continue to boil for 35 minutes. Add smoked sausage and boil for 10 minutes. Add shrimp and chicken pieces; bring back to a boil and continue to boil for 25 minutes. Turn off heat and let gumbo sit for 30-45 minutes before serving over white rice.