Smoked Portabello Gumbo (PMA 2017)

1 pound butter
24 oz. flour
6 oz. chicken or vegetable base
1.5 gallons water
½ cup olive oil
2 pounds bell pepper, chopped
2 pounds celery, chopped
3 pounds yellow onion, chopped
¼ cup minced garlic
6 bay leaves
1 Tbsp dried basil
1 Tbsp dried thyme
¼ cup Creole spice
¼ crystal hot sauce
3 Tbsp Worcestershire sauce
2 pounds smoked portabella (using hickory wood chips)
Pensey’s Brand Chicago Spice

Melt butter in black iron skillet and add flour, stirring constantly until desired color of roux is achieved (medium dark brown).

Add olive oil to large (rondo style) pot and sauté veg until translucent, then add garlic until fragrant.

Add all other ingredients including roux Adjust with salt, pepper and Pensey’s Brand Chicago Spice and cook until it comes together, about 1 hour.

Normally veggies would be cut to a large dice, but since it is a tasting portion, cut will be smaller to accommodate tasting portion.