On New Year’s Eve I helped Mrs. P, (who is from New Orleans), make a big batch of dark roux gumbo in a 22 quart pot. It took around 8 hours but we have enough for the winter 
It contained shrimp, chicken, andouille sausage, okra, and the Holy Trinity (chopped onions, celery, and green bell peppers) among other ingredients. We had some tonight with Cajun Chef green hot sauce and tabasco sauce to give it a little kick. We also added some rice to soak up the roux, and make a more substantial dinner out of it. The andouille sausage added a little smokiness to it.
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