Bob works for the Lewiston Fire Department; Troy is a live-in student with the Scarborough Fire Department. On a trip to New Orleans together, the two learned a recipe for gumbo. They shared their adapted version with us.
1 pound of beef Kielbasa, diced (Andouille, if you can find it)
1 pound chicken breast, diced
Option -- 1 pound shrimp (cleaned and de-veined)
1 green pepper, diced
1 onion, diced
4-5 stalks celery, diced
3 tablespoons crushed garlic
1 stick of butter
1 cup flour
3-4 beef bouillon cubes
water to cover
Tony's Cajun seasoning
Brown kielbasa in ¼ stick of butter in a large stock pot. When kielbasa is well browned, add chicken pieces to pot to cook. Once cooked, add the trinity of green pepper, onion, and celery and Tony's seasoning and bouillon cubes. Add enough water to cover everything in the pot by 1 inch. Cover and simmer till vegetables are soft.
The roux will help thicken the Gumbo and also add flavor. Make the roux by melting the remaining ¾ stick of butter in a fry pan, slowly whisk in the flour till a creamy consistency the color of peanut butter is achieved. Add the roux to the simmering pot of Gumbo, being careful of splashing hot liquid.
Make 3-4 cups of Original White rice in a separate pot. Serve Gumbo over rice or add rice to the Gumbo for a thicker stew. Serve with crusty french bread.