Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup flour
1 cup oil
2 chopped onions
4 cloves chopped garlic
4 chopped carrots
4 chopped ribs of celery
4 cups chopped mushrooms
1 chopped red pepper
1 chopped green pepper
1 bag frozen peas
1 bag frozen okra
Shrimp or chicken or turkey & broth
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Directions: |
Directions:Chop all vegetables and have drippings and stock ready to hand. In LARGE stock pot, heat oil. When oil is hot, whisk in flour and cook until it's the color of "co-cola." (I learned this recipe from a Cajun woman posted to the embassy in La Paz...). Stir constantly or the mixture will burn and you will have to start over! Just before it's ready, the texture will change and become grainy -- perfect!
When the oil/flour mixture has cooked and turned dark and grainy, dump in the chopped vegetables (hold out the okra and peas until the last 20 minutes of cooking). Stir to sear the vegetables in the hot oil mixture and release their juices. After about 3 minutes, add in stock and drippings, and cook all day. Through the day, skim off foam and oil. By the end of the day, you should have recovered all of the oil you started with. In the final few minutes add in the meat, okra and peas and heat through. Serve over rice. |
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Personal
Notes: |
Personal
Notes: This is how I make my turkey gravy. Years ago, I would cook 2 turkeys, one early in the week JUST to make the gravy...I used all the drippings, then also boiled the carcass for stock. For gravy, omit the okra and peas, add in any gizzards or liver, and use an immersion blender to make a smooth gravy. This makes about a gallon, and is a super base for turkey soups in the days following a huge turkey dinner!
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