Gumbo Recipe
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Contributor: |
Contributor: Susan M Ellerbee
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR GUMBO BASE (ROUX):
2/3 cup flour
3/4 cup salad oil
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery
1 can (14-16 ounces) tomatoes
Cajun or Creole seasoning
ADD:
8 - 12 ounces crawfish tails
1/2 pound shrimp (1 pound if not using crawfish)
2-3 cups chopped smoked sausage or cooked chicken
2 cups okra, sliced
Serve with rice, chopped green onions.
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Directions: |
Directions:Make roux: Mix flour and oil in heavy pot until thoroughly mixed. Turn on medium to low heat, stirring constantly. Stir all over bottom of pot to make sure no pieces stick. The roux browns slowly. Don't cook fast or it will burn. When roux is rich, dark color, turn heat down. Add onions, bell pepper and celery to roux. Add 1 tablespoon Cajun seasoning. Continue cooking on low heat for 15-30 minutes or until vegetables are soft. Add water if needed to slow cooking. Add canned tomatoes and okra. Add more Cajun seasoning. Cook for another 30-60 minutes on very low heat. Add more Cajun seasoning as needed. (Can also add Tabasco sauce, just a few drops at a time!)
Turn heat up slightly. Add shrimp, crawfish, sausage and chicken. Cook on low simmer for 5-10 minutes or until shrimp is cooked. Serve over rice. Offer chopped green onions as a garnish. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: "If your nose don't run and your eyes don't water, add more seasoning."
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