Gumbo Du Monde

Jumbo Gumbo! Since we're bound indoors due to the rain I took on a big project and whipped up a couple of gallons of Gumbo. The only thing this one hasn't got is a Bourbon St. address and enough people to finish it off before it hits the freezer. I got the recipe from Chuck Taggart and his website "The Gumbo Pages." There is a lot of great recipes on the site other than multiple variations of Gumbo. I love Cajun/Creole food and you can't find much of it around here so this was a real treat worth sharing. That's my sous chef the "Swede" at the table overlooking the Mis en Place. From the top left and on you have before you...

5 qt Chicken & Shrimp Stock - Homemade completely from scracth.
Cup Carolina Rice
Ground Black Pepper to taste
2 Chopped Green Bell Peppers
2 Chopped Yellow Onions
8 Cloves Garlic Minced
3lbs Sliced Okra
5 Ribs Chopped Celery
2 Fresh Homemade Jordon Pond Popovers**
Kosher Salt to taste
Creole Seasoning to taste
Tabasco to taste
1.5 Lbs Fresh Andouille Sausage
2Lbs Cubed Chicken Breast
1 Lb Lump Crabmeat
4 Lbs Shrimp guillotined, peeled and deveined
1 Bunch Chopped Parsley
1 Bunch Chopped Scallions
Bowl of Roux also known as "Cajun Napalm"

** H made the awesome popovers for breakfast. The batter mix came from our trip to Jordon's Pond House in Maine's Acadia National Park back in May 04' and we finally had the right oven to bake them. I figured they would go nice dipped into the gumbo - Yum.