Directions: |
Directions:1. Add Savoie's Roux to 1 qt of chicken stock and heat in microwave until it mixes easily with the stock - stir every 30 seconds.
2. Pour remaining 2 qt stock into a very large pot (I use an 11 12 qt pot). If your pot is not large enough, it will run over, ask me how I know!
3. Add heated stock and roux to the large pot.
4. Add Tony Chachere's, bay leaves, and minced garlic to the large pot and bring to a boil. Reduce het and simmer for 30 min. stirring frequently.
5. Chop onion, green pepper, and celery and add to large pot. I use the Vidalia Onion Chopper to speed the process. Reserve chopped parsley and green onions until later.
6. Add frozen Vegetable Gumbo Mix, tomatoes, and sausage to the large pot. If you are using raw chicken, add now. Bring to a boil and reduce heat to simmer for 45 min.
7. Add raw shrimp (or any raw fish) and chopped parsley. You may add the green onions now or wait until served to sprinkle over the filled bowls. Bring to a boil and reduce heat to simmer for 5-10 min.
8. Add cooked crawfish tails and bring to a boil. Reduce heat to simmer 5 -10 min.
9. I serve 1 ½ cups gumbo per bowl with a 1/2 cup of rice on top of the gumbo. Then I sprinkle a tablespoon of green onions on top.
10. Be sure to "pass the Tabasco" at the table for added flavor.
Note - See recipe for rice in the Vegetable section for enough rice to serve 16 generous bowls! |
Personal
Notes: |
Personal
Notes: Traditional Family Recipe Gumbo is actually a Cajun soup made with almost any fresh or left over meat available. It starts with a "roux" ( browned flour in cooking oil) and is thickened with "file" powder or okra. When my old nursing school roommate, Madelyn Boudreaux told me she used Savoie's Roux instead of making her own, I did too! This recipe is the result of a lot of trial and error starting with several other sources and ending with this family favorite. Gumbo, depends each family recipe. It lends itself well to adjustment and variations. Love to all, Mimi
|
This recipe for Gumbo is from