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Grammy June's Gumbo Recipe

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This recipe for Grammy June's Gumbo is from The Arnold 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:  
¼ Cup Butter
¼ Cup All-purpose flour
1 Medium yellow onion, Chopped
1 Large Green Bell pepper, Stemmed, Deveined, Chopped
1 Celery Stalk, Chopped
2 Cloves garlic, minced
3 plum tomatoes
10 oz okra, sliced into ½" thick pieces (Optional)
2 Bay Leaves
1 Tsp Salt
¼ Tsp Cayenne Pepper
⅛ Tsp Pepper
½ lb Andouille Sausage
4-6 cups low Sodium Chicken Broth
1lb or more shrimp or chicken
Cooked White Rice
Directions:
Directions:
1. Make a dark roux. In a Large cast iron dutch oven over medium heat, melt butter, combine with flour, and whisk until roux thickens and turns a dark brown color (almost burnt) about 10 min.

2. Reduce to medium-low heat and add onion, bell pepper, and celery. Cook stirring occasionally, until softened, about 5 min.

3. Add garlic and cook for 1 min

4. Add diced tomatoes, okra, bay leaves, sale, cayenne pepper, pepper, and cook until vegetables have softened, about 5 more min.

5. Add sausage and chicken stock and increase to medium high heat. Bring to boil, then reduce heat and let simmer 45 min adding more broth if necessary.

6. Add shrimp and continue to simmer until pink for about 10 min. Taste and adjust seasoning. Garnish with fresh parsley and serve with cooked rice.
Preparation Time:
Preparation Time:
85 min

 

 

 

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