Ingredients: |
Ingredients: ½ c. oil
½ c. flour
1 large onion, chopped
2-3 cloves garlic
1 lb. canned tomatoes, undrained
1½ lb. frozen okra or fresh equivalent
oil for frying
2 qt. broth from boiled chicken
3½ tbsp. salt
¾ tsp. red pepper
1 large bay leaf
2 lb. raw fresh shrimp, headless, peeled
1 lb. Andouille sausage, sliced in ⅛ in. slices and cut in half
½ c. green onions, chopped
½ c. fresh parsley, chopped
1 large whole chicken
¼ lb. or 1 small container fresh crab fingers in the shell
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Directions: |
Directions:Boil chicken in 3 quarts of water with salt and pepper about ½ tsp. each.
After chicken is cooked, remove and debone chicken. Save the broth.
Make a dark roux in a heavy pot. Add onions and garlic. Cook slowly until onions are transparent.
Add tomatoes and cook on low heat until oil rises to the top, about 30 min, stirring frequently.
In separate skillet, fry okra in oil on moderately high heat, stir constantly until okra is no longer stringy. Add okra to other mixture, stir and simmer about 10 minutes.
Meanwhile, fry sausage in skillet, set aside.
Back to mixture, add 2 quarts of broth from the boiled chicken, salt and pepper; simmer 45 minutes. Add other seasonings and simmer 20 minutes more. Add chicken, shrimp and sausage and simmer 30 minutes.
Taste carefully for seasoning, adding more if necessary.
Remove from fire and stir in green onions and parsley. Serve over rice. |
This recipe for Seafood Gumbo is from