One large jar of fresh raw oysters
2 lbs. of cleaned, deveined raw shrimp
A link of thinly sliced Andouille sausage. (but any spicy sausage you like is great, it doesn't have to be Andouille Just be sure if you add smoked sausage, don't add too much and cook it up before hand, slice it thinly - It can overpower your gumbo's flavor.)
Hot Water and an extra 2 cups of hot water with 4 dissolved bouillon cubes (chicken is best) or 2 cups hot canned chicken broth.
Flour and oil (see directions for Roux following this ingredient list)
1 can stewed tomatoes slightly chopped
*(optional substitution, 1 small can of crushed tomatoes or tomato puree. Some people don't like to see tomatoes in their gumbo!)
One bag of frozen Okra
1 cup chopped onion
1 1/2 cup chopped celery
1 very large bell pepper chopped
3 cloves of garlic, crushed and minced
1 tbsp. Worchester Sauce
* Secret ingredients! (and these DO make ALL the difference!)
� teaspoon of Old Bay Crab Boil LIQUID
Dash of Allspice
1 tbsp. Chinese Style Oyster Sauce
1 Tbsp. Ketchup
Kitchen Bouquet (optional)
Black pepper
Pinch or two of Thyme
Dash of rosemary
Marjoram
1 Bay leaf (2 if desired depending upon size of bay leaf, etc.)
Use Salt, Cayenne pepper, and Tabasco pepper to your liking.
File' (optional)
1 to 2 cups of Rice (steam or boil following package directions.)
