CHAR'S LOUISIANA ROUX GUMBO

Things you will need:  

• 1 large chopped onion
• *Cajun Seasoning (to taste)  
• *Salt to taste (optional -- you may or may not need it)
• Garlic powder (approx. 2 tsp)
• 4 TB ready-made *roux
• 2# large shrimp (peeled)
• 1# smoked sausage, cubed
• 6 chicken leg quarters (preboiled in salt and pepper and deboned)
• 1 piece of pork *Tasso, cubed (optional)
• *5 quarts of water (approx.)
• 8 quart stock pot

First off, heat water (use your own judgement regarding how much to put in -- so the gumbo won't boil over!), add seasonings, roux, and onions.  Boil till roux is thoroughly dissolved.  Add meat and simmer for about an hour or so -- till sausage and tasso (if applicable) are tender. This is best served hot over white rice with a side of potato salad.  Okay, I confess -- I am strange and like mine just over potato salad without the rice :-)  I also love to add that wonderful Tabasco Sauce in it, as well.

*Tasso is a highly seasoned, smoked meat (We prefer Pork over Beef in this regard!) that is absolutely delicious.  This is sometimes called "Cajun Ham".  In case you don't have access to this Louisiana delight, you may omit it and/or substitute any meat of your choice, or you can order it through Cajun Tasso.com!

*Roux is an oil and flour mixture that many Cajuns make homemade.  However, I buy mine in a jar :-)  I've not yet gotten up enough courage to try making my own! To make your own, however, use one cup of flour to one cup of oil in skillet and adjust for how much you want to make at a time.  Slowly mix well and brown to a deep, dark brown color.  If you find the roux is too runny, add a little more flour in increments till thick enough.  This stuff is HOT, so be careful.  Stores and freezes well in styrofoam cups -- just put approx. 4 TB of roux into each one and freeze till needed!  A tip from my mom -- just peel the cup off!

*Cajun Seasoning -- a lovely blend of several spices, including red pepper, onion powder, garlic powder, and salt.  It is available from many different companies. Tony Chachere's is my fav!  If it is not possible to acquire this type of seasoning,  I think a "season-all" type would do just fine!

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