I used the recipe that is on the back of the jar with a few deletions and additions. I use a Holy Duo and not the Holy Trinity of pepper, celery, onion....I take out the onion of course. This recipe makes a ton, as it calls for 3 quarts of water. I used one quart of chicken stock for a little more flavor, and the rest water. I also served the gumbo with a sweet potato because that is what some of our family friends that were from Louisiana served when they made us gumbo growing up.
Mardi Gras Gumbo
Adapted from Bootsies Cajun and Creole Roux
2 chicken breasts cut into 1 inch pieces
2 links andouille sausage, cut into 1/2 inch pieces
1 pound shrimp, peeled, and deveined
1/4 cup olive oil
1/2 jar Bootsies Cajun and Creole Roux
2 ribs celery, diced
1 green pepper diced
1 tablespoon garlic
1 teaspoon onion powder
1 14oz can diced tomatoes
Cajun seasoning, to taste
4 cups chicken broth
8 cups water
Bring water and chicken broth to a boil in a large dutch oven.
In a skillet heat olive oil over medium heat and saute pepper, celery and garlic. Add roux and dissolve.
Once liquid is boiling add roux mixture. Add remaining ingredients besides shrimp and simmer for 1 hour.
The last 3 minutes add shrimp.
Serve over rice and with a sweet potato.
This recipe is linked on: Wednesday Extravaganza, What's Cooking Wednesday, Cast Party Wednesday, Whimsy Wednesday, Full Plate Thursday, Link it Up Thursday, Thriving on Thursdays, Tasty Thursdays