You're gonna need:
-3 tablespoons extra virgin olive oil
-4 tablespoons Frank Davis Poultry Seasoning
-6 boneless , skinned, chicken thighs
-6 tablespoons all purpose flour
-1 pound low sodium Skinless Smoked Sausage
-1 pound peeled 80-100 count shrimp
-1/2 pound sliced mushrooms
- 2 cups prepared vegetable seasonings
- 1 quart Swanson Chicken Stock
- 1 pack Chicken Stock Boost
- 1 tablespoon Kitchen Bouquet
- fresh ground sea salt and black pepper to taste.
Take a 5-quart heavy Dutch oven and begin adding the ingredients to the pot (one item at a time, and gently cooking each one before the addition of the next one).
When everything comes together, bring the fire up until the gumbo base begins a slow boil (but immediately reduce the fire back to a gentle bubble).
Now add a little extra water as needed to give the gumbo "body" but not make it "pasty ."
When it's a good "gravy consistency," put the lid on the pot, turn the fire down to simer, and let the complete gumbo cook for about 70 minutes.
Only two other points at some time between adding the chicken and the stock, drop in about 3 large bay leaves.
Oh yeah--and boil from fresh white rice to serve this gumbo over!
Exactly "how" to cook this? The same way I explained it above. In order, one ingredient at a time.
When all the ingredients are in the pot, adjust your gumbo gravy to the consistency you desire, slice the hot French bread, and dish it out in deep soup bowls! Awwwww, man!
-----Chef Frank Davis, RET.