Ingredients
This recipe from Z'Tejas makes about 2 1/2 gallons. We've tried to adjust this recipe for home use. You may need to make further changes for individual tastes.
Directions
1 1/4 cup canola oil
2 cups flour
1 pound andouille sausage, sliced
3 cups white onions, chopped
3 cups celery, chopped
8 ounces green bell peppers, chopped
12 ounces red bell peppers, chopped
1 gallon warm water
5 tablespoons garlic, peeled and chopped
1 tablespoon chicken base
6 1/2 cups diced canned tomatoes
1 tablespoon oregano
1 tablespoon thyme
1 bay leaf
1 tablespoon pepper
1/8 cup gumbo file powder
1 1/2 tablespoon salt
2 pounds smoked chicken, chopped
1 1/2 pound catfish shank filet, cut in strips
2 pounds okra
1/4 cup Worcestershire sauce
1/2 gallon oysters
5 tablespoon Tabasco sauce
2 1/2 pounds shrimp, peeled and deveined and cut in half
Add oil to a 20-quart stock pot and heat to medium heat. Add flour to make roux, stirring constantly so it does not burn. After roux turns a light caramel color, add sausage, onions, celery and peppers; cook for 10 minutes. Add water, garlic and chicken base to mixture; cook for 10 minutes.
Add tomatoes and all of the spices; cook for 20 minutes until mixture lightly bubbles. You may need to raise the temperature. Add smoked chicken and catfish; cook for 15 minutes.
Add okra and Worcestershire sauce; cook another 15 minutes. Add oysters with liquid, shrimp and Tabasco; simmer for 30 minutes. Do not overcook. Salt and pepper to taste. Serve with a scoop of cooked rice.