JOCK CHEF:
JARVIS GREEN

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DIRECTIONS
Wash and season chicken using season all, garlic powder and black pepper, set aside. Peel and de-vein shrimp. Season and place in refrigerator until needed. Cut sausage into 1/2 inch slices and set aside. In a 2 gallon pot, heat oil over medium heat. wisk or stir in flour, stirring constantly until a golden brown roux (see below) is achieved. Do not scorch the roux! if you do, the entire pot of gumbo will taste scorched. Add all onions, bell pepper and garlic. Saute for 5 - 7 minutes or until vegetables become transparent or soft. Add chicken and sausage. saute for another 15 - 20 minutes. Add water 1c. at a time, until all ingredients are mixed together. Add bay leaves and season gumbo to taste using season-all, black pepper, garlic powder and accent. taste occasionally to ensure gumbo is well seasoned and flavorful. Bring to a boil, reduce heat and let simmer for 1 hr. Skim any oil or fat that rises to the top of the pot. Cook an additional 30 min. if necessary or until chicken is tender and separated from the bone. Adjust seasonings if necessary. Add shrimp the last 20 minutes of cooking time. Serve over hot rice with hot garlic bread sticks or potato salad.

Roux- a cooked mixture of flour and oil or butter used as a thickening agent in a soup or sauce.