"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Louisiana Gumbo Recipe

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This recipe for Louisiana Gumbo, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Cherry's Favorite
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crabs about six (optional)
1 pkg Shrimps (medium or Large)
1pkg sausage
1 pkg Chicken Guizzards (optianal)
Hen Wings or Chicken Wings
Package of Zatarain's crab boil 3OZ size (careful not to break packette) or liquid crab boil use 1Tlbs
Okra (optinal)
onion
Bell Peppers
Salt & Pepper to taste (use other season of your choice)
Zatarain's Gumbo File
1 Package Cajun Gumbo Mix (5oz pk)

Roux
1-Cup Flour orTwo cups depending on the size of the pot
Cooking oil

Directions:
Directions:
In Big stock Pot cook Hen wings or chicken wings
add package of cajun gumbo mix , add crab boil (careful not to break package, it's a season packette) let cook add chicken guizzards. cook for thirty minutes if chicken. if Hen wings cook for about 1 1/2 hour.
in medium skillet saute onions, bell peppr, okra, gumbo file, (don't let stick), stirring constantly until blended well and okra is done.
Cut sausage, place in oven to get grease out. once sausage has cooked drain grease. place in gumbo mixture, add okra mixture.

Roux,
Add oil in skillett
Add Flour brown in skillet until golden brown, add to gumbo mixture let cook for about one hour.
about ten minutes before you turn off, add shrimps cook an additional 15-minutes.

Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
Always good on a cold day.

 

 

 

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