Ingredients: |
Ingredients: 2 slices of bacon coarsely chopped
3-4 medium boneless skinless chicken breasts cubed
2 ½ andouille sausages cut into ¼ inch slices
6 tbsps butter
2 tbsps olive oil
½ cup flour
1 diced onion
1 diced green pepper
10 garlic cloves minced
3 celery stalks diced
2 tbsps creole seasoning
4 cups beef broth
2 beef bouillon cubes
3 bay leaves
1 can stewed tomatoes
1/4 Worcestershire sauce
4 tsps gumbo file
20 large shrimps
1 ½ cup crab meat chopped coarsely
Parsley, red pepper flakes, salt and pepper to taste
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Directions: |
Directions:2 slices bacon sauteed. Remove bacon.
Sautee 3 to 4 cut up boneless skinless chicken breasts. Remove into a bowl.
Sautee 2 and a half andouille sausages. Remove into bowl with chicken.
Add a tablespoon of oil (as needed).
Add 3 tbsp of butter & then 1/2 cup flour.
Stir the roux until it's dark brown(30mins)
Add salt and pepper at some point
Add 3 tbsps butter and 1 onion, 1 green pepper, 10 garlic cloves & 3 celery stalks until soft.
Add 2 tbsps creole seasoning.
Boil 4 cups beef stock with 2 beef bouillon cubes and add to veggies.
Add 3 bay leaves, pepper, 1 can stewed tomatoes, 1/4 cup Worcestershire, parsley, chicken and sausages.
Simmer for 45 minutes then add 2 tps gumbo file.
Simmer an hour and add 20 shrimp, crab meat & bacon. Add red pepper flakes if wanted.
Simmer 30 minutes.
Let stand for an hour and add 2 tsps gumbo file more just before serving. |
This recipe for Gumbo is from