Gumbo

This is another of those long-standing recipes that came from my Mom.  She originally got the recipe from the restaurant she worked at for over 30 years.  Since I was "working this thing out", I added a few things here and there that made it a little easier for me.

Boil 1 frying chicken in a pot, with a few chicken boullion cubes.  

Boil till chicken is tender.  

Remove chicken from pot and de-bone.  

Add a bag of crab boil and let it boil for about 5 minutes.  Take it out.  (if you wait too long, it may burst, like mine did, and I got some little seeds in my gumbo, but not too many, since I got it out in the nick of time.)

Fry one lb. of Conecuh sausage pieces in a medium pan.  Remove sausage.

Add to sausage grease:

1 chopped onion

a couple stalks of chopped celery

1/2-1 green pepper

2 cloves garlic.

Saute'

Deglaze the pan with some Sherry wine.  (my favorite part - it is fun)

Sprinkle over this about 3 lg. Tbsp. flour.  Stir to make a roux...it should get pretty brown.  Stir this into the chicken broth.  This will thicken.

Add the sausage and chicken back in.  

Add a large can tomatoes and a bunch of hot sauce. 

Add in shrimp (or if you like, fish, oysters or whatever...)

Serve over rice.  Make some cornbread.