The Ignorant Angler

They should call this "yum bo".  As in really good.  I usually put together a pot of seafood gumbo each Christmas Eve.  It's not hard to make, but it does take a little time as several steps are involved.  The only part that requires care is the making of the roux.
Basically, there are four steps in making this stuff.  They are:
Making the stock Making the roux Cooking the gumbo Adding the seafood

Ingredients:

Shrimp (one pound) Scallops (half pound) Crabmeat (half pound) Lobster Tail (optional - it was Christmas so I threw one in) Onion - 1 & 1/2 cup chopped plus…one whole for the stock Celery - 1 cup chopped plus….a couple stalks for the stock Green Pepper - 1 & 1/2 cup chopped Garlic - a couple of cloves Polish Sausage (one pound) Thyme - half teaspoon Bay Leaf (one-half) Cajun Seasoning Mix (see below) Tabasco Green onions (for garnish)

How it's done……
Making the Stock.
Get a nice big pot.  Add around six cups of cold water.  Add shells of shrimp, lobste…

Got leftover turkey?  Ok, who doesn't?  Or rather, who won't?  What to do?  There's a limit to the number of turkey sandwiches that one can eat.
I usually make a pot of gumbo.  For a change of pace I decided on some jambalaya (we celebrated Thanksgiving early due to work considerations).
The range of recipes and variations is endless.  Here's how I did it.  A little more, or a little less of any ingredient is ok.  This isn't rocket science, but it sure tastes good.  Main thing to remember, once the rice is added, don't screw with it!  Just simmer (slowly) until the liquid is absorbed.  You'll end up with a nice non-sticky rice dish where all of the grains are recognizable.  As opposed to an amorphous blob of yuck.
Ingredients:

Cooked turkey (meat from two legs) - works good with leftover game birds too
Polish sausage (Hillshire Farm or similar) 1/2 cup chopped
Smoked ham (optional - but I used meat from a couple of ham hocks)
Green pepper -  1 & 1/2 cu…