Ingredients
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
6
-
4
-
1
-
1
-
2
-
-
Directions
Gumbo, This is originally a shrimp gumbo recipe, but it’s gumbo, so you can add whatever turns you on I always eat it with more than just a few dashes of Tabasco I hope you like it , My daughter, who is very picky, loved the gumbo! I’m allergic to shellfish, so used smoked kielbasa sausage and chicken for my meats We had it over rice with a roasted garlic baguette Sooo good! For my first time ever making gumbo, it was a huge hit thanks to you! I had to make my own creole seasoning because there was none at the store, but that was easy Thank you for this wonderful recipe!, How do I print this recipe?
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Steps
|
1
Done
|
In a Large Stockpot Combine Oil and Flour and Cook Over Medium-High Heat About 15 Minutes or Until It Turns Very Dark Brown, Almost Between Brown and Black. |
|
2
Done
|
You Will Have to Stir Almost Constantly. |
|
3
Done
|
This Is Called the Roux. |
|
4
Done
|
Add Onions, Parsley, Celery, Bell Peppers, Scallions and Garlic and Cook About 10 More Minutes or Until Vegetables Are Tender, Stirring Regularly. |
|
5
Done
|
Add Broth, Salt, and Creole Seasoning. |
|
6
Done
|
(if You Like You May Also Add a 10 Oz Package of Frozen Okra at This Point, but I Despise the Stuff). |
|
7
Done
|
Cover Pot and Simmer 15 Minutes Stirring Occasionally. |
|
8
Done
|
Add Your Chosen Combination of Meat at This Point and Simmer an Additional 10 Minutes (if Using Whole Pieces of Crab Like Claws, or Blue Crab Halves Cook a Little Longer to Ensure They're Cooked All the Way.). |
|
9
Done
|
Ladle Over Steamed White Rice. |
