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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Aunt Jeannie's Gumbo Recipe

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This recipe for Aunt Jeannie's Gumbo is from Rogers 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:  
1 lb. Peppered Bacon
2 Chicken Breast
5 c. Chicken Broth
1 -2 tsp. Salt and Pepper
Cayenne Pepper to taste
1 Onion (chopped)
1 Gr. Pepper (chopped)
1 package Cajun Sausage
1 package Frozen Cut Okra
1 15oz can Crushed Tomatoes
1 Bag Zatarains Crab & Crawfish Boil
3 lb. Medium Shrimp
1 can Crab Meat or 1 Dungeness Crab (cooked and shelled)
Directions:
Directions:
Using kitchen scissors, cut bacon in 1/2" pieces and fry in LARGE pot until crispy.
Remove bacon retaining grease. Cook diced Chicken, Sausage, gr. pepper and onion in Bacon grease. Remove but retain oil/grease.
Make Roux by mixing reserved bacon grease with 2 tbsp. flour whisking until thick and pasty (about 1 min.) You should have a couple tbsp. bacon grease. If you don't, melt some butter with the grease. Add Chicken Broth slowly while whisking until thickening (about 7 min.)
Add Salt and Pepper to taste
Add Crushed Tomatoes, Okra and the Crab/Crawfish Boil, Mix
Be careful with the Crab/Crawfish Boil bag. You DO NOT want it to brake!!! Add Cayenne to taste slowly and tasting for heat.
Simmer for 1 1/2 hours. DO NOT COVER!
Add shrimp and crab about 5 minutes before you're ready to serve.
If you cook shrimp for too long they will get chewy.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Aunt Jeannie uses a whole chicken boiled and uses the broth.
I like less chicken and more shrimp.

 

 

 

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