Mumbo Gumbo

     Ah Gumbo, a spicy Southern Treat that is the perfect pick me up to fight off those Winter is Coming Blues. This recipe was a huge hit at the last restaurant I worked at, far to the North near the shores of Lake Erie where the winters send snow drifts that blockade the doors of your home and winds that coat you in ice between your house and your mailbox. People used to clamor in bundled head to toe in 4 layers of clothing and 3 layers of ice and leave dripping sweat and steaming after a bowl of my Mumbo Gumbo.

Here's what you'll need:

2 Pounds Finely Chopped Onions

1 1/2 Pounds Cubed Chicken Breast 

1 1/2 Pounds Finely Chopped Tomatoes

1/2 Pound Peeled and Deveined Shrimp

1/2 Pound Spicy Ground Sausage

1 Cup water

3/4 Cup Franks Red Hot Sauce

1/8 Cup Yellow Mustard

2 Sliced Red Bell Peppers

2 Sliced Green Bell Peppers

2 Sliced Yellow Bell Peppers

2 Sliced Orange Bell Peppers

2 Tablespoons Butter

1 Tablespoon Blackened Red Fish Magic (Available in most Kroger spice aisles)

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Teaspoon Black Pepper

1/2 Teaspoon Salt

1/2 Teaspoon Cayenne Pepper

1/4 Teaspoon Thyme

Here's What you'll do:

1. Combine all ingredients except Chicken, Sausage, Peppers, Butter, and Shrimp in a large stock pot .
2. Place over Medium heat and bring to a boil.
3. Immediately reduce heat to a low simmer.
4. Simmer for 3-4 hours stirring every few minutes, vegetables should have liquified.
5. If sauce has any chunks liquify in a Blender or Food Processor and return to heat.
6. In a medium frying pan combine the Butter, Sausage, Peppers, and Chicken Breast and cook until meat is nearly finished cooking.
7. Add Shrimp to frying pan, cook until Shrimp is completely cooked through. (Core Temperature of 145 Degrees Fahrenheit.)
8. Strain Contents of frying pan and add to sauce in stock pot.
9. Continue to simmer over low heat for 30 minutes.
10. Serve over Rice, Noodles, or even all by itself.