The Best GUMBO eva'

If you like a good gumbo that almost makes you smile and your man feel like he is at the duck camp, then you have the recipe you have been looking for sitting before your very eyes!

1 jar of Savoie's Roux 

2 ham hocks

1 whole chicken

2 packages of sausage (sliced)

2 small jars of minced garlic

2 containers of Creole Seasoning Mix (bell pepper, onion, parsley, combined)

4 bay leaves

Salt and Pepper

1/4 cup of Garlic Powder

Tony's

1 cup of parsley chopped

First you begin making your homemade broths! THIS IS THE KEY!

1) In a pot you will boil your whole chicken. Cover the chicken with water. Add in half of the container of Creole Mix. You will boil on medium high (NOT HIGH) this for about 4 hours. Add in more water if needed. Keep the water at about the top of the chicken or a little below.

2) In another pot you will boil your 2 ham hocks in 8 cups of water. Add in the OTHER half of the container of Creole Mix. Boil on medium high (NOT HIGH) about 3 hours. You may have to add in about 4 more cups of water as you go.

3) You will begin your next step in a LARGE double pot. Once your broths are near done, you will begin to sautee all your veggies in oil. When your veggies get fairly soft after about 10 minutes, you will add in your jar of roux ! key is to STIR this constantly for 20 minutes. Set a timer and constantly stir so it does not burn. 

4) Take chicken out of boil and set aside to cool.

5) After 20 minutes is up on your roux mixing, add in your broths, seasonings, sausage, and ham hocks. Mix well.

6) Now break and shred your chicken down and toss the bones away. Add in your chicken to the gumbo now. Let gumbo simmer for another 2 hours on low heat, so the veggies and flavors all combine well.

7) Serve with rice or potato salad or BOTH!

Enjoy!!!!