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Mojo's Gumbo



  • 1 (4- to 6-pound chicken
  • 1 to 2 pounds smoked sausage (hotter the better)
  • 1 or 2 smoked turkey legs or wings
  • 1/8 pound tasso (optional)
  • 1 big onion, sliced or chopped
  • 1 green bell pepper (optional)
  • 1/2 cup green onion tops (bottoms ok, too)
  • 1/4 cup chopped parsley
  • 4 1/2 quarts water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pickled cayenne pepper (optional)
  • 1 tablespoon pepper vinegar (optional)
  • 1 to 3 tablespoons Louisiana hot sauce
  • 1 cup Roux


  • 1/4 cup oil
  • 1 cup all-purpose flour


  1. Gumbo: Boil the water, then slowly add and dissolve the Roux (take your time to make sure it dissolves).
  2. Add remaining ingredients. Boil slowly with pot cover open slightly for 2 hours. Taste and season during the last hour of boiling. You may add 1 pound sliced okra during last 30 minutes (optional).
  3. Serve over fresh rice in a big bowl.
  4. Roux: Heat oil in cast iron skillet over medium flame. Slowly add flour, stirring constantly. Brown flour slowly (allow 20 minutes) until the color of caramel.
  5. Scoop all into a jar or cup.

Serves about 15 to 20 average people, or 4 to 5 Cajuns, Creoles or musicians.

Source: Mojo & the Bayou Gypsies

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