Mr. B's Gumbo and Creole Seasoning

On our way back home from the lake house, we were listening to Jimmy Buffet's song called "I will work for Gumbo." Jimmy totally got us craving this flavorful dish. I'm including an awesome recipe from Mr. B's Bistro in New Orleans. If you're ever there I highly recommend you check it out. The food and service is impeccable. Here's their recipe for gumbo. Cook this with someone you love and who is willing to help with the stirring of the roux. I promise it's worth the hour it takes to get the roux just right. Perfect for a snowy day like we had for the first day of spring last weekend. Enjoy and remember: Laisse-Bon Temps Rouille!

1/2 lb (2 sticks) butter

1 - 1/2 cups all-purpose flour

1 red bell pepper, diced

1 green bell pepper, diced

1 - 1/2 onions, diced

4 celery stalks, diced

10 cups chicken stock

1 tbsp Creole seasoning (recipe following)

1/2 tsp ground black pepper

1/2 tsp dried hot red pepper flakes

1/2 tsp chili powder

1/2 tsp dried thyme

5 -6 cloves of garlic, chopped

1 bay leaf

1 tbsp kosher salt

1 lb andouille sausage, or whatever kind of sausage you like, cut into 1/4' thick slices

1 - 3/4 lb chicken, roasted and boned

hot sauce to taste

boiled rice as an accompaniment

garlic bread

**We usually add deveined and shelled shrimp (at least 1 lb.). Mr. B's recipe does not call for shrimp.

In a large pot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour. Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to the roux, stirring constantly to prevent lumps. Add all the remaining ingredients except, chicken, rice and hot sauce and bring to a boil. Simmer uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice and with some garlic bread.

CREOLE SEASONING

1 - 1/2 cups paprika

3/4 cup ground black pepper

1/2 cup kosher salt

1/3 cup granulated garlic

1/3 cup dried thyme

1/3 cup dried oregano

1/3 cup dried basil

1/4 cup granulated onion

1/4 cup cayenne

In a bowl combine all ingredients. Store in an airtight container.

I cut this recipe in half.

Yield: 4 cups