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New Orleans Gumbo Recipe

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This recipe for New Orleans Gumbo is from Christy'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:  
1-12oz package Andouille Sausages
Meat from 1 Rotisserie chicken
2 cups shrimp, precooked
2 cloves garlic
1 green bell pepper
1 bunch green onion
1 yellow onion, large
6 cups Chicken broth
1 heaping cup All-purpose flour
1tbsp. Cajun seasoning
2/3 cup oil
1 bunch celery

Directions:
Directions:
1. Make the Roux: in a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft "cookie dough" like consistency. Be careful not to burn! Add a little more flour or oil as needed to reach this consistency.

2. Brown the sausage. in a separate skillet on medium-high heat place the sausage slices in one layer and brown them. Remove to a plate.

3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Add remaining 5 1/2 cups chicken broth, veggies, garlic. Cook until tender

4. Add veggies to the roux and bring to a boil over medium heat and boil 5-7 minutes. Stir in cajun seasoning, to taste.

5. Add meat. Add chicken, sausage and shrimp

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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