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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Gumbo Recipe

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This recipe for Texas Gumbo is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks salted butter
flour for rue
2 stalks celery, chopped
1 onion, chopped
1 each red, yellow and green bell pepper, chopped
2 32oz box chicken broth
1 clove garlic, chopped
1 link Andouille sausage
1 hen, cooked and deboned
1 bag long grain rice
1/2 tsp ground cumin
Louisiana Hot Sauce
salt and pepper to taste
Directions:
Directions:
Slowly melt both sticks of butter in a large stockpot. When butter is completely melted, add enough flour to make a loose rue. Cook until golden, watching to make sure it does not burn. Add chopped celery and let cook until it softens. Add bell peppers letting them soften and coat with the rue. Add the onion and garlic last as they take the shortest time to cook. Add the chicken broth and mix well. Add your meat "to the party" and bring to a boil, stirring often. Add the cumin and season with salt, pepper and Louisiana Hot Sauce until desired "heat" is obtained. Continue to heat the mixture for about 1/2 hour then add the rice to the stockpot. Stir for 10 minutes then remove from heat and cover and let stand until rice is tender.
Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
It is good served with a sweet red wine.Sweet and spicy is a good mix.

 

 

 

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