Ingredients
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1/2
-
1/2
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1
-
1
-
1
-
2
-
2
-
3
-
4
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1/2
-
1 1/2
-
1
-
-
-
Directions
Big Easy Gumbo, From January, 2011’s issued of Southern Living This is an easier version of the original because it uses pre-cooked chicken and canned broth Don’t forget heat your oil good before adding the flour for a flavorful and fast roux Good for OAMC, too , Took more like 20 minutes to get the roux the color of chocolate Pretty good flavor but is missing something , Made for dinner yesterday and yummmo! I did cut the recipe in half and left out the black-eyed peas but otherwise followed the recipe Another winner from Gailanng! Thank you Made for New Kids on the Block tag game
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Steps
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1
Done
|
Heat Oil in a Large Dutch Oven Over Medium-High Heat; Gradually Whisk in Flour and Cook, Whisking Constantly, 5 to 7 Minutes or Until Flour Is Chocolate Colored. Do not Burn Mixture. |
|
2
Done
|
Reduce Heat to Medium. Stir in Onion and Next 4 Ingredients and Cook, Stirring Constantly, 3 Minutes. Gradually Stir in Chicken Broth; Add Chicken and Next 2 Ingredients. Increase Heat to Medium-High and Bring to a Boil. Reduce Heat to Low and Simmer, Stirring Occasionally, 20 Minutes. |
|
3
Done
|
Add Shrimp and Cook 5 Minutes or Just Until Shrimp Turn Pink. Serve Over Hot Rice. |
