Gumbo

As the days grow shorter and colder, there is nothing quite like a bowl of hot soup or stew to warm the soul. Thick and hearty, gumbo is kind of a cross between a soup and a stew and is perfect for a chilly winter's night.

This gumbo has absolutely everything in it. I think it is delicious, but others may prefer to just have chicken and sausage, or shrimp and sausage, or leave out the okra or tomatoes. As long as the base is good, anything can be added to satisfy personal preferences.

Gumbo
(Serves 6 to 8 or more.)

• 3/4 cup butter
• 1 cup flour
• 2 tablespoons Cajun seasoning

• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped bell pepper (red, yellow, green or mix)

• 1 teaspoon finely minced garlic

• 9 cups chicken broth

• 1 bay leaf
• 1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa

• Cooked chicken meat, 3 to 4 pounds
• 1 14-ounce can of diced tomatoes

• 1 package of frozen okra, thawed (or use fresh if your grocer has it)
• 1 pound of medium-sized uncooked shrimp
• 2 cups cooked rice

Gumbo

Heat butter in a large soup pot over medium heat until melted. Add the flour and seasoning. Stir to blend well. Reduce heat to low and continue to stir until the mixture is golden brown. Do not burn.

Add the chopped onion, celery, bell pepper and garlic. Stir and cook until the vegetables have started to soften.

Raise heat to medium. Slowly add the broth, stirring well as you do. Drop in the bay leaf and bring to a simmer.

Add the smoked sausage pieces and stir. Continue to simmer over medium-low heat, stirring often from the bottom, about 15 minutes.

Add the chicken pieces and continue to cook for about 20 minutes, stirring occasionally. Add the canned tomatoes with their juices and the okra. Bring back to a simmer and cook until okra is tender. Add shrimp and cook until the shrimp is just cooked through.

Serve with rice.