The secret is in the Roux and your blend of seasoning. When ever my soul feels down and dark I always break out this recipe. I believe in enough spice to relight your spirit and send it back to the heavens on wings of fire. My grandmother said "'Shouda bear scof my gumbo his fiery poos burn the forest down. Don' stop stirrin girl less you want that spoon cross your backside." In other words we like the heat. This recipe is all about technique and the Roux. I could explain to you the ins and outs of a good roux until I passed out but it would do you no good. You have to make it a few times to get the idea of it but you really need to see a seasoned cook make a roux to really understand the process. The core deep nutty rich flavor of a Gumbo is all from the roux. Mess that up and you start over. No judgements, Nana made me make a half dozen rouxs before I ever got to drop a single vegetable in. Enjoy! <3 Fresh Catch Gumbo 2 Brown Onions 2 Green Peppers 4-5 Stalks of Celery 1 1/2 Pounds of chicken legs 2 C Peanut Oil 2 1/2 C Flour 2 C Water 1 Pound Andouille Sausage 1 1/2 Pounds of Fresh Crab Meat 1 1/2 Pounds of Fresh Shrimp. Salt Garlic Powder Creole Seasoning White Rice (no instant!) Directions The key to a great Gumbo is the Roux. The darker the roux the richer the taste will become. This is completely dependent on personal taste and experience. First start with the chicken. There are two ways to get the shredded chicken you need. You can do it the standard way of boiling it all till the meat falls off, OR you can do it my Nana’s way. She used to strip the legs, pan fry the meat (pictured above), and once she had a good brown sear she would add back the bones (cracked but not broken) and then add water enough to cover and simmer until the marrow runs and the meat is tender enough to shred. Save broth. The Roux Make sure you have nothing that will interrupt you for the next ten to twenty minutes. Heat two cups of peanut oil on medium heat in a deep pot. Using a wooden spoon begin stirring as you slowly add the flour. DO NOT STOP STIRRING. If the roux stops moving the roux will burn. Scrape the sides and bottom often to free up the brown bits. When it reaches the color of caramel or dark caramel remove from heat. Add the vegetables to the roux and stir until it is no longer angry. Return it to the heat. Add broth from boiled chicken (Should be about 2 C). Add chicken and sausage. Add seasoning to taste (should be spicy). My Grandmother took her secret Creole seasoning mix with her to the other side. I normally use whatever local mix I can find living in Creole country. But for those outside the Bayou, I recommend Zatarain’s or Konriko Creole Seasoning. Simmer uncovered for 15-20 minutes stirring often until it thickens. Add seafood, simmer for five minutes and remove from heat. Let stand for ten minutes and serve over rice.