"The belly rules the mind."--Spanish Proverb

Shar's Jumbo Gumbo Recipe

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This recipe for Shar's Jumbo Gumbo, by , is from Sharleen's 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!

Sharleen Mosiondz


¾ cup Peanut Oil
1 cup Flour

3 Yellow Onions, coarsely chopped
2 Green Peppers, coarsely chopped

2 cups Celery, coarsely chopped
4-6 cloves Garlic, minced

8 Tomatoes, peeled and cut into large chunks
1 - 16oz. can Tomato Sauce
3 lg. Bay Leaves
½ tsp. Thyme
1 Tbsp. Crushed Oregano
1 tsp. Cayenne Pepper( more for a hotter bite)
1tsp. Hot Pepper Sauce
½ tsp. Salt
4 cups Shrimp Stock(add water if needed)
1 Chicken Breast, cubed and sautéd
1 cup Smoked Ham, diced
2 cups Italian Sausage, cooked and sliced in rounds
2 cups Shrimp, deveined, peeled, tails on
12 Mussels, frozen
2 cups Crab (or crab flavored pollock), chunks
1 can Whole Baby Clams

Combine peanut oil and flour in a heavy pot over medium heat. Stir slowly and constantly making a medium brown roux the color of peanut butter or slightly darker. This will take 20-30 minutes.
Add the onions and the green peppers, cook, stirring vegetables until they are wilted and lightly golden, about 5 minutes.
Add the celery and garlic and cook while stirring for 4-5 minutes.
Add tomatoes, tomato sauce, bay leaf, thyme, oregano, cayenne, hot pepper sauce, and salt. Stir in the shrimp stock or water and simmer for 45 minutes.
Add the chicken breast, ham, and sausage. Simmer for 30 minutes
Add the shrimp and the mussels and simmer for 10 minutes more.
Add the Crab meat and the clams. Simmer until reduced slightly, about 15 minutes.
Serve over a mound of rice with hot sauce on the side.
*If you want a spicier dish increase the cayenne pepper and/or add jalapeno pepper finely diced.
*option-Use 2 cups of shrimp stock and 2 cups of White Wine




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