It’s time to get in touch with your southern roots. Gumbo is such a fun dish to create, especially when cooking for a crowd. After sampling many gumbo recipes and having family from Louisiana here is our go-to.

Starters:
Make 1 cup of roux

Ingredients:

• 1 cup homemade roux
• 2 cups chopped onions
• 1 cup diced celery
• 1 chopped bell pepper — red or green
• 1 tablespoon minced garlic
• 1 bay leaf
• a pinch of the following:
  • creole seasoning (old bay)
  • cayenne pepper
  • salt
  • black pepper
• 6 cups of stock (vegetable, chicken, beef, homemade wild game stock)
• 1 lb. andouille sausage cut into pieces
• 1.5 lbs venison cut into thin pieces
• 1/4 cup FRESH parsley
• 1/3 cup diced green onions
• Rice to serve
• 2 freshly baked baguettes

Directions:
In a large stock pot, add the roux, once warm add the diced veggies (onion, celery, and bell peppers), stir for ~5 minutes. . Add the garlic, bay leaf, cayenne, creole seasoning and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed.

Serve gumbo with rice!

Enjoy.

For more recipe inspiration from SNS Outfitter and Guides visit: huntwyo.com/blog and click on the recipe tab. If you’d like to know more about hunting with SNS Outfitter & Guides you can click here.

image — realtree.com