Ingredients: |
Ingredients: ROUX:
2/3 cup vegetable oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
4 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
Approximately 1/4 cup hot water
GUMBO:
2 1/2 quarts chicken broth (can use canned or water with powdered chicken broth)
1 can chopped tomatoes, undrained
2 tablespoons salt
1 teaspoon ground pepper
1 tablespoon Worcestershire sauce
Several dashes Tabasco
3 pounds cleaned and deveined shrimp
1 pound crab meat
1 pint oysters (optional)
1 pound kielbasa or smoked sausage, cut into bite size pieces (optional)
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Directions: |
Directions:For the roux, mix oil and flour together in a 4-cup microwavable measure. Microwave on high for 3 minutes; remove and stir. Microwave another minute; remove and stir, continuing this process in 30 second to 1 minute increments until the roux reaches a caramel color, stopping and stirring several times in between. Total time will actually be dependent on your microwave, but generally it takes 6-10 minutes to reach the dark brown color so important in making Louisiana gumbos and stews. The roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.
Add onion, celery, and bell pepper to roux in measuring cup. Stir and return to microwave. Saute on high 3 minutes..
Add garlic, parsley, and green onion to roux, stir and return to microwave. Saute on high 2 minutes.
You should have about 3 3/4 cups of roux now. If any oil has risen to the top, pour this off.
Slowly add enough hot tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth dark roux in only 12 minutes.
For the gumbo, add hot roux to the stock along with all remaining ingredients except for the seafood. Simmer an hour or so, add seafood and continue simmering until done (about 15 - 30 minutes).
Serve over rice and sprinkle with file powder. |
This recipe for Seafood Gumbo is from