I bought some Cajun injected Rotisserie chickens and use the following recipe to make a gumbo. I have posted this in the past.
Joe's Gumbo
I have my own seasoning mix. I must admit that I have found different variations of mixes online and I either alter them to make what I like or I may not have all of the ingredients that an online recipe calls for. You can mix this and store it in a zip lock bag until you need it again. So here is my seasoning mix:
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried sweet basil
• 1 tablespoon dried thyme leaves
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon celery seed
• 5 tablespoons sweet paprika
Note that I do not put salt in this. You can add that later if you want.
Emeril's Essence is simular but contains salt.
Here is a recipe for Gumbo that I use. Quantities are not cast in stone. A lot will depend on the amount of meat used
.
Make a stock. I use either leftover Turkey or Rotisserie Chickens. Strip the meat and put in ziplock bags for use later. Put the bones and unused parts in a large pot of water, add some garlic and boil for several hours. Remove the bones, then strain the remaining liquid into a large pot and refrigerate overnight. Before using it the next day, I scoop the fat off the top.
Make a Roux. Heat 1 cup of Extra Virgin Olive Oil in a large pot until it just starts to smoke. pour 1/2 cup of flour into the hot oil and stir until the color of the flower is what you want. I like a red-brown color. Pour several cups of the stock in to stop the browning.
Winn Dixie sells a frozen seasoning blend that consists of chopped onions, celery, garlic and green and red peppers an parsley. I use one or more 12 oz bag of this. Cook this until the onions looked cooked
Pour in the remaining stock
Add the meat.
Add 2 tablespoons of my seasoning blend or to taste. I add more later if needed.
1 or more 12 oz. bag sliced frozen okra
Bring to a boil, then lower heat to a simmer, cover, and simmer 1 1/2 hours.
1-2 lbs. sliced Andouille (or smoked sausage) depending on the amount of meat used. I prefer the Andouille since that is available here in Louisiana, and simmer 1 hour.
After this check the seasonings and add salt or hot sauce to taste.
I usually try to make a lot more than we will eat so I can freeze portion size containers.
I also make more rice than we eat and put the leftover rice in a ziplock bag and refergirate. It will stay moist and usable for over a week.
I will heat the frozen Gumbo when I feel like a meal and I make a single serving of rice by mixing 1/3 cup rice with 2/3 cups of water. I microwave that for 9 minutes in my microwave and let sit until the extra water is absorbed into the rice.
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