"The belly rules the mind."--Spanish Proverb

New Orleans Gumbo Recipe

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This recipe for New Orleans Gumbo, by , is from The Nutmeg Big Brothers Big Sisters Friends and 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!

Mike Walsh


6 c. water
1 package (1 pound) chicken gizzards, chopped
2 tbl. seasoned salt
2 tsp. parsley flakes
1 tbl garlic powder
1 tbl. onion powder
1 tsp. dried thyme leaves
1 tsp. black pepper
1 tsp. paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 c.)
1 large onion, chopped (1 c.)
5 cloves garlic, finely chopped
2 lbs. uncooked turkey or beef sausage links, cut into 1-inch slices
c. vegetable oil
1 c. all-purpose flour
4 c. hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

Heat 6 cups water to boiling in 8-quart pot. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
Meanwhile, heat oil in heavy 2-quart saucepan over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
Serves 15.




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