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GUMBO Recipe

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This recipe for GUMBO is from DEBRA PYLE LIRA'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!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz Andouille sausage

1 1/2 lbs raw shrimp

3 bay leaves
2 bell peppers
3 stalks celery
6 cloves garlic
1 onion

4 cups chicken broth, low sodium
2 tsp gumbo file

white rice

1/2 c all purpose flour
1 tbsp. cayenne

1/2 c oil high heat

1 can tomatoes stewed with juice
Directions:
Directions:
Heat th oil in a large dutch oven over medium heat

Whisk in flour until smooth

Switch to a wooden spoon and continuously stir for 15-22 minutes or until roux darkens to just past a deep peanut butter color. Do not let roux burn

Once roux reaches the deep rich brown color, stir in onions, bell peppers and celery and continue to cook, stirring as needed so vegetables don't stick. About 8 minutes. Add garlic, andouille sausage and bay leaves. Continue to cook for and additional 1-2 min until garlic is nice and fragrant

Add Cajun seasoning, tobacco sauce and cayenne along with chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium low, covering and simmering for 25 minutes.

Add the shrimp to the gumbo, give it a stir and allow to continue for an additional 10-15 minutes or until shrimp is opaque and the veggies have softened.

Taste and season with salt and pepper as desired. Add the gumbo file and stir. Remove bay leaves before serving

 

 

 

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