Creole Gumbo Recipe
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Category: |
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Ingredients: |
Ingredients: 1 large onion, diced fine
1 red pepper, diced fine
1 green pepper, diced fine
1 cup celery, diced fine
Parsley - ¼ cup fresh, chopped or 1 Tbls + 1 tsp dried parsley flakes
4 cloves garlic (I used minced garlic to = 4 cloves) = 2 Topso minced
2 bay leaves
1 tsp salt
½ tsp ground thyme
½ tsp cayenne pepper
1 tsp black pepper
½ tsp cumin
1 Tbls worchestershire sauce
⅓ cup oil
⅓ cup butter or marg
⅔ cup flour
16 oz. can tomato paste
2 quarts chicken broth
15 oz. can chopped tomatoes or stewed tomatoes
8 oz. crab meat
2 chicken breasts, cooked and chopped
8 oz. andouille sausage or other sausage - cooked Shrimp (if desired) - as much as desired - I do not usually use shrimp
10 oz. bag frozen okra or more, if desired
2 cup cooked white rice
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Directions: |
Directions:Boil chicken breasts, seasoning them as you like. Remove chicken breasts from broth,
allow to cool and chop into chunks. Reserve 2 quarts of the chicken broth. Mix together onion, red and green peppers, celery, parsley, all spices and worchesterhire
sauce. I chop the vegetables in a food processor. Melt margarine or butter in large soup pan. Add oil. Heat. Stir in flour. Cook over medium heat, stirring occasionally, until lightly browned and bubbling - about 15 minutes. Add vegetable and spice mixture to margarine, oil and flour mixture - be careful - it spatters. Saute 2 minutes.
Blend in tomato paste and reserved broth to vegetable spice mixture. Add tomatoes. Simmer approximately 40 minutes. Add okra, chopped chicken, crab, sausage, and shrimp (if desired). Continue to cook until okra and shrimp are cooked and all meats
are heated through-approximately 20 minutes. Either stir in rice to further thicken or serve over rice whichever you prefer. I add the rice
to the gumbo.
Enjoy! |
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