 |
Gumbo
1/2 cup or 8 Tbsp. olive oil
1 cup flour
1 large onion, chopped
1 bunch celery, chopped
1 bell pepper, chopped
1/2 lb. boneless chicken, chunked, dusted with
flour |
1/2 pound steak, chunked, dusted with flour
6 to 8 cups chicken broth
1 pound okra, sliced, fresh or frozen, opt.
1 pound smoked sausage, sliced
1 pound peeled shrimp
1/2 pound crab |
First you make the roux:
Stirring constantly, add butter and flour over medium heat to a heavy bottomed pan, until it is as brown as you like. You can use less oil and flour for less thickening.
When ready, pour into a heatproof bowl while you continue. Sauté in more butter or oil or in a non-stick pot or skillet until softened: the onion, celery, and bell pepper. Set aside.
Sauté the meats, as above, until nice and brown: Add the meats, vegetables and roux to a large pot. Add broth to cover generously. Cook at a simmer for one to two hours.
Add the shrimp about 5 to 30 minutes prior to serving. After the shrimp cooks for a while: add crab. Serve over rice, with hot sauce.
|
|