Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Roux:
1 cup all-purpose flour, , a little more may be needed
2/3 cup oil, (vegetable or canola oil)
For the Gumbo:
1 bunch celery, diced, leaves and all
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh chopped parsley, finely chopped
3 cloves garlic
2 Tbsp. Cajun seasoning
8-10 cups chicken broth,
12 ounce package andouille sausages, sliced into rounds
Meat from 1 Rotisserie Chicken
2 cups Shrimp, peeled and deveined
hot cooked rice, for serving
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Directions: |
Directions: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 let it burn.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Cook the vegetables in broth. Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Cajun seasoning, to taste. Add uncooked shrimp and cook 3 minutes. If using cooked shrimp, add chicken, sausage, and pre-cooked shrimp. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:20 minutes |
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