Gumbo Feast Gumbo - cooking recipe

Ingredients

1 cup flour
1 cup vegetable oil
12 cups water
12 chicken bouillon cubes
1 whole chicken (cut up)
4 andouille sausages, chopped
3 stalks celery, chopped
1 white onion, chopped
1 lb okra, chopped
1 tablespoon cajun seasoning
1 tablespoon cayenne pepper
2 tablespoons Tabasco sauce
1 lb raw shrimp

Preparation

5 hours before you plan to serve the gumbo, begin making the roux.
Combine flour and oil in a skillet and heat on medium low. Stir frequently!
Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)!
Heat on medium for 4 hours stirring occasionally.
After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture.
Be careful! It will sizzle and pop.
In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
Serve over rice. Warn your guests about the potential threat of chicken bones! ;).
Enjoy!