Ingredients: |
Ingredients: 1 c. flour
¾ bacon drippings or butter/veg oil
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1 c coarsely chopped celery
1 large onion, coarsely chopped
1 red bell pepper, chopped
2 jalapeños, chopped
2 cloves garlic, minced
2 lb andouille sausage, sliced
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3 quarts beef stock
1 TBSP sugar
1 tsp salt
2 TBSP hot pepper sauce
½ cajun seasoning (like Tony Chachere's or Emeril's Essence)
½ thyme
3 bay leaves
1-14.5 oz can stewed tomatoes
1-6oz can tomato sauce
1 lb chicken, cut into bite size pieces and coated with Emeril's Essence
2 tsp gumbo file
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1 lb crabmeat/crawdads
3 lbs raw shrimp
2 TBSP Worcestershire sauce
1 cup rice
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Directions: |
Directions:In large oven safe stockpot, make a roux by mixing drippings/butter with flour and bake for 1½-2 hours at 350ºF, stirring every 30 minutes. This makes a perfect roux.
Place celery, onion, peppers and garlic into food processor and finely chop. Stir the veggies into the roux and mix in the sausage. Cook over medium to low heat until veggies are softened, about 10-15 minutes.
Boil the beef stock, and add slowly to the roux, whisking furiously. Over low heat, add the sugar, salt, hot pepper sauce, cajun seasoning, bay leaves, thyme, stewed tomatoes, cubed chicken, and tomato sauce. Simmer for about an 45 minutes. Add the gumbo file, and simmer for 20 more minutes.
Add crab/crawdads, shrimp, Worcestershire sauce, and rice. Cook for another 45 minutes for flavors to marry.
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This recipe for Jennifer's Gumbo is from