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Gumbo Recipe

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This recipe for Gumbo is from The Dean-Corona 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb small to medium peeled and deveined shrimp
1 lb fresh lump crabmeat or 3-4 lbs cleaned blue crabs
1/2 link Chappell Hill sausage halved and cut into in inch pieces
1/2 c. flour
1/2 c. vegetable oil
2 c. chopped onions
2 c. chopped celery
1 c. chopped bell pepper
3 chopped cloves garlic
1 package (10 oz.) frozen cut okra
1 can (13 oz.) chicken broth
1 can tomatoes
2 c. chicken stock
3 c. water
3 bay leaves
2 tbsp. Worcestershire sauce
1 tbsp. thyme
4-5 dashes Tabasco
Old Bay or Tony Chachere's seasoning to taste
1 tbsp. gumbo file
Hot cooked rice
Directions:
Directions:
To make roux, heat oil in a large cast iron kettle, if available. When very hot, but not smoking, add the flour. Stir constantly with wire whisk. Stir rapidly until light to medium brown and smooth. Add vegetables and cook until tender. Add tomatoes, water, chicken broth, bay leaves and all seasonings. Simmer for 45 minutes. Add remaining ingredients except lump crab meat and simmer for 15 minutes. If using lump crabmeat add the last 5 minutes of cooking. Add gumbo file to thicken and serve over hot rice.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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