Norm Froelich’s Shrimp Gumbo, Slighly Embellished

Bring chicken bones and skin, chicken broth, and water to boil in a large soup kettle over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth. Wash the kettle.

Meanwhile, heat 1/2 cup of the oil in a large heavy-bottomed saucepan over medium-low heat. Add flour and cook, whisking occasionally after first and very frequently towards the end, until roux is chocolate colored, about 20 minutes.

While roux cooks, heat remaining 2 tablespoons of oil over medium-high heat in the soup kettle. Add onions, pepper, and celery; sauté until tender, about 5 minutes. Add garlic, bay leaves, pepper, thyme, cayenne, and oregano; continue to sauté until fragrant, about 1 minute. Stir in roux, then add broth, tomatoes, sausages, and chicken; bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 45 minutes (Can be cooled, covered, and refrigerated for several days.)

When ready to serve, return soup to a simmer, add shrimp and cook until soup is heated through and shrimp are opaque, just a couple of minutes. Serve, with rice if you like.