| You will love this spicy, hearty, comfort food. It is | | | | Now you'll want to chop up your vegetables as per |
| easiest to make with a friend. You can make the rue | | | | the ingredient list. |
| and your friend can chop vegetables. If you're making | | | | - 2 cups of diced celery. |
| it alone, get your vegetables completely chopped | | | | - 3 or 4 large diced green peppers. |
| before you start the rue. This gumbo will quickly | | | | - 3 large diced onions. |
| become a family favorite. | | | | - 2 or 3 diced jalapeno peppers. |
| Ingredients you will need: | | | | Set the vegetables aside. |
| - 4-5 large chicken breasts. | | | | Next you'll create the rue. Make sure the large sauce |
| - 3-4 pounds hot sausage. | | | | pot is completely dry. Put 1 cup of vegetable oil and 1 |
| - 2 pounds of large shrimp de-veined and de-clawed. | | | | cup of flour into the pot. Over low/medium heat stir |
| - 1 cup of vegetable oil. | | | | constantly until the rue takes on a copper color. |
| - 1 cup of flour. 2 cups of diced celery. | | | | When the rue is done, drop in the vegetables. Be |
| - 3 or 4 large green peppers diced. | | | | careful not to splatter, the rue will be very hot. Cook |
| - 3 large onions diced. 2 or 3 jalapeno peppers diced. | | | | the vegetables in the rue until they are tender. |
| - De-vein and de-seed them before dicing. 2 - 3 large | | | | Now add 2 - 3 large cans chicken broth and 3 or 4 |
| cans or boxes chicken broth. | | | | bottles clam juice. Also add the cayenne pepper, salt, |
| - 3 - 4 bottles clam juice. | | | | black pepper and chili powder to taste. |
| - 8 cups of white rice. | | | | Finally add the shredded chicken and the sliced hot |
| - Cayenne pepper to taste. | | | | sausage. Let the entire mixture simmer for at least |
| - Chili powder to taste. | | | | one hour over very low heat stirring occasionally. |
| - Salt to taste. | | | | When the gumbo is nearly done, cook the white rice |
| - Black pepper to taste. | | | | per the instructions on your box. Then put 2 - 3 cups |
| You will also need a very large sauce pot. | | | | cooked rice directly into the gumbo above. |
| Put your chicken breasts into the sauce pot, cover | | | | Ten minutes before serving add 2 pounds of large |
| with water and simmer until done. Remove the breasts | | | | shrimp. Make sure the shrimp is de-veined and |
| from the water and cool. Once they are cooled, shred | | | | de-clawed before putting them into the gumbo. |
| the chicken. Make sure you shred it, don't cube it. Set | | | | Serve over rice with crusty bread. |
| the chicken aside. Keep the water you cooked the | | | | This recipe is from Louisiana. It's been a big hit in our |
| chicken in. If you run short on chicken broth, you can | | | | family for many years now. I'm sure you'll enjoy it. You |
| use the water. | | | | can serve at least 10 people with this recipe. We |
| Fry or microwave your hot sausage until done. Cut into | | | | never have 10 people to serve so we end up saving a |
| 1/2" pieces and set aside with your shredded chicken. | | | | good portion of it for later. |