Virtual Sefer Chicken and Sauage Gumbo with Seafood

Chicken and Sauage Gumbo with Seafood
1 whole fryer
1 package of Smoked Sauage
1 onion
1 bellpepper
3 cloves of garlic
1 celery stalk
1/2 cup of oil
1/2 cup of flour
1 LB of Shrimp
You can add the following to your own taste.
Season All, Cayane Pepper, Salt and Black Pepper,
Seafood Season.
First: Cut up all season.
Second: Put the Chicken in about a pot of water that covers the whole chicken. You may want to cut chicken up. If you do so fill pot up the the top with water. With the chicken add half of all season including the ones you add to taste.
Then boil chicken until it falls apart.
Third: Take chicken out let cool. While chicken is cooling put sauage in the same water. Don't throw away your stock. Let the sauage simmer in the water. After the chicken is cooled, then debone the chicken and put it back into the stock with the rest of the season that is cut up.
Fourth: Take the oil put in skillet, let it heat for 2 to 3 minutes, then add the flour in slowly. You want to have a paste like but not to thick and not to thin (something like oatmeal consist, the best way I could describe a rue) then brown it.
When it is brown put it in your pot with the chick or sauage.
If you do not think you can make a rue here is a alternative.
2 packages of Onion Gravy Mixes.
3 to 4 of Chicken Gravy Mixes
Mix then up in about 2 to 3 cups of warm water and pour in the pot with the chicken and sauage.
Just watch your salt in the Gumbo.
If you want thinner add more water.
If you want thicker add corn starch in about 1/4 cup of water with about 2 tablespoons of corn starch.
Fifth: After the gravy part is made and mixed well
add shrimp and seafood seasoning. Cook for another 30 to 45 Minutes. Then serve over a bowl of steamed rice.
Variation:
Instead of a whole fryer===Use 4 to 6 chicken breast. Cut them up.
4 Can of chicken broth
Watch Salt with chicken broth. You can cut with water.
You can elminate Shrimp.
You can add also crab.
This should feed about 6 to 10 people depending on how much gravy or rue you make.
I usually do not measure I just make it. So, this is a real challenge to put a measurement on what I do. I hope you try it and tell me how you like it.
By the way we have many, many, many varieties of Gumbo down here in New Orleans, LA. Depending where you are from and what your family has on hand. Gumbo orginally came from africa, the slaves call Okary. They started put it in there food here. We do have okary Gumbo. Which you can add to this receipe also. Just make sure you cook all the slimp out of the okary. I have other receipes if anyone is interested I would be glad to share with you.

Barbara