This is a rather involved and detailed procedure but believe me, this is the best gumbo you have ever tasted. You may deviate from the recipe to suit your needs, this is just a guide and you can change it to suit your tastes of ingredients.
Peel and devein 1 lb of shrimp 24-26 count. Reserve the shells and set aside the shrimp. Place the shells under a broiler and cook until pink with a small bit of charring on the shells. In a medium stock pot(18-20 QT) with 6-8 quarts of water, chicken base, 6-8 cubes or equivalent, bring to a simmer, add frog bodies and simmer for 20 minutes.
Strain, discard shrimp shells and pluck out frog meat from bones and reserve. Add stock back to the pot and add to stock, 1 medium onion chopped, 2 ribs of celery chopped, 1 red pepper chopped, 3 cloves of garlic minced, 1 lb of raw chicken breast or thighs, diced. Bring to simmer for 20 minutes.
Get your rice cooking.
Make a coffee w/cream colored roux, You may use Zatarains roux base for this with excellent results also.
Add cooked frog, shrimp, okra, 1lb smoked sausage chopped and Tony Chachere's seasoning to taste.
Simmer until roux is thick.
Note: IF YOU HAVE ACCESS TO FRESH OYSTERS, ADD THE lIQUOR IN THE FIRST STEP AND ADD THE WHOLE OYSTERS AT THE LAST. (Optional)
Makes @ 1.25 Gallons
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