"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vicki's Gumbo Recipe

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This recipe for Vicki's Gumbo, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


1 whole chicken
Cajun season
2 cups okra, sliced thin
1 large onion, chopped fine
1 cup celery, chopped fine
˝ cup bell pepper, chopped fine
2 or 3 garlic pods, minced
1 cup cooking oil
˝ cup flour
2 Tbsp salt
1/3 cup catsup
1 Tbsp Worcestershire sauce
1 tsp All Bay seafood seasoning, or to taste

Boil chicken in enough water to completely cover chicken. Add Cajun seasoning to taste. Reserve the broth and carefully de-bone chicken.

Start with two heavy iron skillets. In one, start the roux by combining ˝ cup oil and ˝ cup flour, KEEP THE FIRE LOW, and stir constantly. It usually takes 1 hour and 15 minutes to make roux. Stir it until it becomes brown (think milk chocolate color) and flour sort of separates from grease. At the same time, in the other skillet, put in the other ˝ cup of oil and sauté the okra and onions until they are wilted. Add the remaining vegetables with salt and pepper and stir until they are wilted and soft. When the roux is brown, carefully add it to the vegetables and mix well. Transfer to soup pot with broth. If there is not at least 10 cups of broth add boiling water. Add the rest of the ingredients, including returning the chicken to the pot. Let simmer for about 1 hour. Serve over rice. ENJOY!

Optional: Add cubed polish sausage and or peeled shrimp. If adding shrimp only add them the last 30 minutes of simmering time. Cook until they are pink.

Personal Notes:
Personal Notes:
I am from AL and Tremayne is from LA so this gumbo is a blended recipe from both of our families




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