Cajun Gumbo

Ingredients

• 1 pound andouille sausage sliced
• 3  bay leaves 
• 2 cups celery chopped
• 10 cup rice long-grain cooked
• 1 cup flour all-purpose
• 6 cloves garlic minced
• 1 cup green onions chopped
• 2 cups bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 20 ounce okra frozen sliced
• 2 cups onion chopped
• 1 teaspoon oregano dried whole
• 12 ounce standard oysters fresh drained
• 1.5 teaspoons paprika 
• 0.3 teaspoon pepper 
• 2 teaspoons salt 
• 1 pound shrimp fresh unpeeled
• 2 teaspoons thyme leaves dried whole
• 8 ounce tomato paste canned
• 1 cup vegetable oil 
• 3 pound broiler-fryer 
• 3 pound broiler-fryer 

Equipment

• broiler
• dutch oven

Directions

1. Place broiler-fryer in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour.
2. Remove chicken, reserving 9 cups broth. Bone and chop chicken.
3. Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until mixture is chocolate colored (about 30 minutes).
4. Add 2 cups onion and next 4 ingredients; saute 5 minutes or until tender.
5. Add salt and next 6 ingredients; saute 2 minutes.
6. Add reserved 9 cups broth, chicken, okra, tomato paste, and sausage. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Discard bay leaves.
7. Peel and devein shrimp.
8. Add shrimp and oysters to broth mixture; simmer an additional 10 minutes or until shrimp turn pink and edges of oysters begin to curl.
9. Serve over rice.