Seasoning Mix:
2 t sweet paprika
1 ½ t Tony Chachere’s seasoning
¾ t dry mustard
¾ black pepper
½ ground cumin
4 bay leaves
2 T vegetable oil
2- 3 lbs. roasted chicken, smoked turkey, or whatever smoked poultry you have on hand
2 cups chopped onions 8 green onions, chopped
2 cups chopped green pepper
12-15 cups chicken broth
1 t minced garlic
2 links smoked sausage, beef or turkey
2 cans Trappey’s okra gumbo
1 cup prepared roux (found in a glass jar in spice section of grocery store)
cooked rice
Gumbo file
Season at end with peppers in vinegar or jalapenos
Heat 2 T vegetable oil in stock pot. Saute all raw vegetables. Add another T vegetable oil and roux. Stir together. When heated, add broth, seasoning mix, canned okra, sausage and chicken. Simmer for 2-3 hours on low heat or until visibly thickened. Cool in refrigerator overnight. Adjust seasoning, if needed. Reheat and serve with rice, gumbo file, and peppers in vinegar.
