"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gumbo Recipe

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

Brad Zogg
Added: Friday, July 31, 2009


1 1/2-2 lbs. boneless, skinless chicken breast
1 lb. andouille or other spicy sausage, sliced
1 cup vegetable oil
1 cup flour
2 onions, diced
1 bell pepper, diced'
4 stalks celery diced
10 garlic cloves, minced
2 bay leaves
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. dried basil
1/4 cup worcestershire sauce
1 Tbsp. salt
1, 16 oz. pkg. frozen sliced okra
1 can whole kernel corn, undrained
5 cups beef broth
1/2-1 lb. cleaned, small shrimp
Tabasco sauce to taste
Hot cooked rice

Heat 1/4 cup of the oil in a heavy stock pot and add chicken and sausage and cook until evenly browned. Remove the meats from the pot. Set aside. Add the remaining oil and flour to the pot and while continuously stirring, cook until the roux is medium to dark brown. Add the onion, bell pepper, celery and garlic and cook for 2-3 minutes while stirring. Add all remaining ingredients, except the shrimp, bring to a boil, and then reduce heat to a simmer. Cover the gumbo and cook for 2 hours. Check occasionally to make sure that there is enough liquid to keep the gumbo from sticking. Thin with additional broth if needed. Five to ten minutes before serving add the shrimp. Serve over hot rice and season to taste with tabasco.

Personal Notes:
Personal Notes:
This is a hearty, flavorful dish- good on a cold winter evening.




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