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Victoria's New Year's Day Never Fail Gumbo Recipe

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This recipe for Victoria's New Year's Day Never Fail Gumbo, by , is from The Bennett Family Cookbook - 2007, 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!

Shawn Bennett


1-2 lbs cooked shrimp
1-2 lbs cook crab meat
1 lb okra fresh is best (you can use frozen)
1/4 c Crisco
1/4 c flour
1 bunch green onions
1 bell pepper
1 c celery
1 c parsley
4-5 cloves garlic, crushed
2-3 bay leaves
1 t thyme
1 t black pepper
1 T salt
6-8 cans chicken broth (2-3 quarts)
Tabasco and Filed gumbo to taste.

Have everything chopped in 2 separate bowls with Okra by itself.
Heat chicken broth in pot. In another very heavy iron pot, make the roux- melt Crisco, then add flour a tablespoon at a time, stirring constantly until all the flour is absorbed in the oil. At low heat keep stirring till it turns the color of a Hershey bar but do NOT BURN the roux. Burnt roux ruins the gumbo. This could take 45 minutes and could be done ahead of time. Take your time.

Add contents of Bowl 1 to roux and sauté till onions are limp. In another large iron skillet fry the okra in a little bit of oil until slightly brown. Add okra to roux mix. (Gumbo is an African word for okra!) Add chicken broth to roux mixture. Season with salt and pepper. thyme and bay leaves.

Cook everything about one hour. Before serving, when gumbo mixture is hot, add shrimp and crab meat and cook till seafood has been thoroughly heated. Correct seasoning. Serve in a soup tureen with a large bowl of steamed rice. A pinch of filed may be put in each serving or place on the table for individual desires. Never cook filed. French bread and Cesar salad complete this feast. Use white of green onions in Cesar salad.




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