20-30 pieces Chicken drums and flats (seasoned with salt, pepper, poultry seasoning, garlic and onion powder) and refrigerate
2 lbs smoked sausage (I use Richards which is very good, I suggest you use a good quality brand)
3 lbs extra large, jumbo or colossal shrimp peel and devine then place in the fridge
1 dozen crabs (I am a true Louisiana country girl and we use boiled crabs (as in those nice spicy hot boiled crabs you get at the local seafood market) Remove the crabs from the shell and clean away the spongy membranes and the guts well but DO NOT WASH THE CRABS. Place in the fridge to keep cold
2 lbs chicken gizzards optional as I realize everyone doesn’t like them ( boil in a seperate pot for about an hour to get them tender) I don’t know if you can see it but this gumbo has chicken gizzards you can add them to yours or not.
With the meat it’s pretty much what YOU like so adjust what meats you choose accordingly and add them to the pot depending on which meats require a longer period of cooking.
When I use gizzards I add them to the gumbo pot right after the roux is made and stock added. I also add the turkey necks to the pot at this time.
2 small bags of frozen. okra…….I do not recommend using fresh okra in gumbo but it’s fine if that’s your choice Go ahead and spread your okra on a sheet pan that’s lightly oiled, season with 1/2 tsp salt 1/4 tsp pepper and 1/2 tsp garlic powder and place in the oven on 375 for 45 minutes removing the pan once halfway through to toss them lightly as to not break up the okra too much