"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jennifer's Gumbo Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Jennifer's Gumbo, by , is from The Shepherd 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!

Contributor:  
Contributor:  
Jennifer Bustos-Gomez

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
¾ bacon drippings or butter/veg oil
**********************************************************
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
**********************************************************
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
**********************************************************
1 lb crabmeat/crawdads
3 lbs raw shrimp
2 TBSP Worcestershire sauce
1 cup rice

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.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
about 4 hours from start to finish
Personal Notes:
Personal Notes:
Making a good roux on the stove top is not in my skill set. I found this wonderful cheat that I use for any southern cooking calling for a good roux.

This recipe is a hit at all the gatherings of my friends. Though it makes quite a bit, there's never any leftover.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!