Ingredients: |
Ingredients: Roux
2 1/2 c. flour
1 c. olive oil
Gumbo
4 c. chopped onion
1 1/2 chopped green peppers
1 C. chopped green onion
1 1/2 c. chopped celery
1/2 c. chopped garlic
1/4 c. fresh chopped parsley
1 4 oz. can tomato sauce
2 46 oz. cans of chicken broth
1 lb 12 oz. can tomatoes
Cayenne pepper to taste
3 tsp. thyme
2 tsp. Cajun seasoning
2 tsp. lemon juice
2 bay leaves
2 Tbsp. Worcestershire sauce
1 2 1/2 lb. bag, frozen okra
5 lb. shrimp, peeled, and deveined
1 gallon oysters, drained
2 Lb. crabmeat
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Directions: |
Directions:Make the Roux by adding the flour and oil in a iron skillet, make a paste. Stir over medium heat until roux starts to brown. Turn heat to low, stirring until very dark brown. Take off the heat, set aside, If you burn it, throw it away and start over. To make the Gumbo, saute the chopped vegetables in oil in a large pan. Stir in the roux, add salt and pepper to taste. Add the tomato sauce, chicken broth, tomatoes, cayenne pepper, thyme, Cajun seasoning, lemon, bay leaves, and Worcestershire sauce. Saute okra in olive oil until brown, add to pan, simmer one hour. Add seafood, simmer on low medium heat one hour. Let cool. The gumbo is better when it sits in refrigerator overnight. Warm on low heat, stirring often. Serve over rice, sprinkle with file' |
Personal
Notes: |
Personal
Notes: Brenda won the Great Gumbo recipe contest that the Pensacola News Journal held during the Seafood Festival. This winning recipe was published in the local newspaper on Friday, September 28, 2001. She totaled a score of 362 out of 400 to win. There were 5 finalists and 21 recipes. Brenda is not only a Gumbo cook, Have you tried her pies ?
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This recipe for Brenda Greene's Prize Winning Gumbo is from