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Ingredients

• 1 stick of butter (also have a couple of tablespoons of olive oil on hand just in case you need it)
• 2/3 cup of flour
• 2 cups chopped onions
• 1 1/2 cups chopped bell pepper
• 1 1/2 cups chopped celery
• 1/2 cup chopped green onions
• 2 bay leaves
• 2 TB chopped garlic
• 2 TB Chopped parsley leaves
• 1 lb smoked sausage, such as andouille or kielbasa, cut into 1/4 inch slices.
• 2 lbs chicken, cut into 1 inch cubes. (you can use either half white, half dark or all dark. I like boneless, skinless because it's easier)
• 1/2 inch ham steak, cut into 1/2 inch cubes
• 6 cups broth or stock (I like to use 1/2 chicken and 1/2 beef, just to give it some richness.)
• Spices: (best to use dried herbs for this)
• 1 1/2 tsp thyme
• 1 tsp basil
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp cayenne pepper (even this little amount makes it a little on the spicy side, right on the back of your tongue. If you'd rather it not that spicy, just add 1/2 to 3/4 tsp)
• 1 tsp chili powder
• (The recipe calls for 5 tsp of salt, but I usually hold off on salt until the end since the ham, the sausage and the broth usually have a lot of salt, depending on what brands you use)

Description

This Is A Very Hearty, Highly Seasoned Gumbo, Perfect For Those Cold Winter Nights! Make Sure Not To Cook The Roux On Too High Of A Temperature Or You'll Burn It And It Will Separate And Become Gritty. Also, When Making A Roux Make Sure That You Stir It C

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