Happy new year! Starting ours with seafood and sausage gumbo. The most tedious part is peeling and deveining 3 pounds of shrimp for the stock. Other stages below: trinity, roux, vegetables/sausage and finished product.

The recipe is from Debra Mayhew’s “The Soup Bible.” I requested it and a large stock pot from my dad for Christmas one year. When his wife saw the cookbook and looked through it, she immediately decided she needed her own copy.