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Shelley's Gumbo Recipe

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This recipe for Shelley's Gumbo, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ryan & Shelley McFarland
Added: Saturday, October 4, 2008


1 whole chicken fryer
1 batch green onions cut up
1 bag of frozen sliced okra
1 lb. smoked sausage (sliced up)
2-3 T crab oil (red looking oil)
cajun seasoning (Tony's) to taste (not too much...it'll taste salty)
1 T garlic powder
1 T pepper
3-4 T Roux

Boil chicken until done. Add crab oil, cajun seasoning, garlic salt, and pepper to water while cooking. When chicken is done, let cool and debone, put chicken into bowl and into the fridge. Add green onions and bag of frozen sliced okra to broth. Cook up sliced smoked sausage in fry pan until done. Put on paper towel to drain, then put into bowl and into the fridge. Let broth with seasonings, okra and onions cook (covered slightly) over night on low. About 2 hours before serving, add roux, (be careful...it'll splatter!) then, add chicken and sausage. (Sometimes I'll add the chicken and sausage to broth and cook over night, but it does make the chicken stringy)
You can add more crab oil or seasonings if needed.
Serve over rice.




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