January 11, 2019 | Middleton O'Malley Easy And Delicious Gumbo Recipe. Two (cooked) rotisserie chickens 1 lb Andouille sausage 1 lb smoked Tasso sausage 1 lb smoked beef sausage 18 peeled but uncooked BIG shrimp 3 big stalks celery 1 large Bell pepper 1 large can chopped tomatoes (don’t drain) 2 large onions Louisiana brand powdered roux as directed on jar Seasonings: to your liking Old Bay seasoning Cayenne Whole black peppercorns Bay leaf Parsley (fresh if possible) 1/2 a bunch chopped Chopped garlic (in a jar) or about 4 big fresh pods well chopped (diced) Whatever else you may like… Note: It is recommended that no salt is added because boiling the chicken brings this out from their seasonings. You can always add later if it’s not to your liking. Peel the chicken meat into the gumbo pot and put the remaining skin and bones (and whatever else YOU DON’T WANT in the gumbo) in a large pot of water. (about 2.5 qts) Chop veggies and put aside. Put the clippings from the veggies (tops of the celery, onion skins, center of the bell pepper, etc.) in the pot with the chicken skin and bones. Add seasonings to this pot as well and boil. Taste this periodically and determine if it’s seasoned as you like. The stock should taste like good chicken soup all by itself when it’s ready. Chop then cook the Andouille, smoked, and Tasso sausage, (I like it cooked very well as it will soften in the gumbo), then put the cooked sausage in the gumbo pot. Leave the remaining grease in the frying pan. Brown the chopped veggies in the sausage grease and put in the gumbo pot when done. Mix the powdered roux with as little cold water as you can in a large cup. Add just enough water until its’ a thick consistency with no lumps (about 2 cups). When ready, pour into the gumbo pot. Read the liquid quantity from the bag of roux and add that much in liquid from the chicken soup pot into the gumbo pot (about 2 quarts). I place a strainer over the gumbo pot to catch any debris that you ladle out of the soup pot. Bring the gumbo pot up to temperature and let it stew (burbling, not boiling), for a while to let flavors meld. About 4 or 5 minutes before serving, add the shrimp Serve it over rice, sprinkle with chopped scallions, and Enjoy!