You'll need at least a 5 qt pot or larger for this recipe, also a skillet to the side for browning your meats, and a saucepan (larger than 2qt) for your chicken stock.
Yes, you're supposed to use the trinity for a gumbo, but my family hates celery, so we use onion, bell pepper, and garlic for our trinity.
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First you make a roux:
1 cup oil
1 cup flour
In your gumbo pot, whisk together until smooth, cook over medium low heat, stirring often, until the color of dark chocolate. This takes a long time, probably about an hour, depending on your heat. Upping the heat could cause your roux to burn, so go medium low and slow. You'll get there. Brown your meats while you watch/stir your roux.
2 qts chicken stock (for the juice, cher)
1 lb smoked sausage or andouille, diced
1 lb alligator filet meat, cut in cubes
10 to 12 single frog legs (5 or 6 pairs)
Optional: peeled shrimp
Magic Swamp Dust cajun seasoning (original or spicy Fire Dept. Blend)
1 - 2 cups chopped veggie blend (or 1 large onion, 1 large bell pepper, and 3 cloves of garlic, chopped)
1 tbs worcestershire sauce
1 tbs hot sauce
1-2 tsp sugar (optional, but it helps balance the acidity of the hot sauce)
water as necessary
cooked rice for serving, parsley and/or green onion to garnish
While you're making your roux, heat the chicken stock to a simmer in a separate saucepan.
In a separate (preferably cast iron) skillet, brown the sausage/andouille and set it to the side. Season the gator cubes and frog legs well with Magic Swamp Dust, then brown over medium heat, in batches. Set to the side until you're ready to add to the gumbo.
When the roux is dark brown, add the chopped veggies to the roux in the gumbo pot, stirring well. Cook and stir for a minute or two so the veggies begin to soften a bit. Then ladle in 1 cup of hot chicken stock to the roux, stirring until incorporated and smooth, then continue adding stock and stirring until it's all incorporated and smooth. If it's too thick for you, add water until you're happy with it.
Season with Magic Swamp Dust (about 1 tbs at this time), worcestershire sauce, hot sauce, and sugar. Stir and let simmer for 10 minutes, letting the veggies get nice and soft. Taste and adjust seasonings, to your liking. Add the browned meats and let simmer about 30 minutes. If you're adding shrimp, add them in the last 5 minutes of cooking. Taste again, adjust seasonings, then serve over cooked rice. Top with a little parsley and/or green onion to make it pretty, if you like.