Cook a whole chicken and de-bone it. Saving the chicken broth for your gumbo.
Add chicken to a very large stock pot.
I fill it about 3/4 of the way with Chicken broth … the picture below already has the can of diced tomatoes added.
Add diced tomatoes to stock pot
Cut up all the veggies .. truth be told I usually cook the chicken and cut up veggies the day before. It’s such a long process that it helps cut the work in half.
You need a good knife!
I use 5 celery stalks
Add spices –
4 tablespoons of Cajun Seasoning
1 tsp of cayenne pepper (I sometimes add more).
you may like more or less of these spices ..
start out with less and add more after you do some taste tests.
Add LB Jamisons soup base – I add 2 or 3 tablespoons or more (depends on how rich you want it to taste).
GET YOUR SPICES RIGHT BEFORE YOU ADD THE SHRIMP!!!
Taste test .. this time it took me three times and I got it. We like it so spicy that you can’t eat it without rice!!