"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kick Butt Gumbo Recipe

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This recipe for Kick Butt Gumbo, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed Hanrahan, Jr.
Added: Friday, November 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless pork butt, cut into 1/2 inch cubes
2 teaspoons Creole seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 cup vegetable oil
1 cup all-purpose flour
1 pound andouille sausage, cut into 1/4 inch slices
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
6 cups chicken broth
One 12 oz bottle of dark beer
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 bay leaves
2 cups of white rice, prepared normally
1/2 cup chopped green onions (green parts only), for garnish
1/4 cup chopped fresh parsley, for garnish

Directions:
Directions:
1. Put the pork in a bowl and season with the Creole seasoning, Worcestershire sauce, and Tabasco sauce. Cover with plastic wrap and refrigerate overnight.
2. Heat the oil in a Dutch oven or other large heavy pot, over medium heat. Add the flour and cook, stirring constantly with a large wooden spoon, to make a chocolate brown roux, 30 to 35 minutes.
3. Add the pork and sausage and cook, stirring, until caramelized, 6 to 7 minutes. Add the onions, celery, and bell peppers and cook, stirring constantly, until soft, 7 to 10 minutes. Add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Add the beer, salt, cayenne pepper, and bay leaves and stir to blend. Reduce the heat and simmer, uncovered, stirring occasionally, until the pork is tender, 1 1/2 to 2 hours. Remove from heat and remove the bay leaves.
4. Ladle the gumbo into large soup bowls. spoon the rice into the center of the gumbo, and sprinkle each serving with the green onions and parsley.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
I have had the opportunity to spend time in New Orleans and have completely fallen in love with Cajun cooking. This gumbo lives up to its name and both the preparation and consumption are great ways to spend a Saturday. Best enjoyed with ice cold beer!

 

 

 

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