Name: Shrimp, Chicken, and Andouille Gumbo
Yield: Makes 16 servings
Ingredients: 1 cup vegetable oil; 1 cup all purpose flour; 6 large onions, chopped (about 12 cups); 6 red bell peppers, seeded, chopped (about 7 cups); 8 celery stalks, chopped (about 3 cups); 16 garlic cloves, chopped; 1 teaspoon cayenne pepper; 1 cup dry white wine; 1/2 cup chopped fresh thyme; 6 bay leaves; 2 28-ounce cans diced tomatoes with juice; 4 8-ounce bottles clam juice; 4 cups low-salt chicken broth; 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices; 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes; 2 16-ounce packages sliced frozen okra; 4 pounds peeled deveined medium shrimp; Minced fresh Italian parsley; Steamed rice

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Photo by Quentin Bacon

A cook's dream: The base is made ahead, and the shrimp are added at the last minute. Best of all, the gumbo tastes even better the second day.

Recipe notes

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