Ingredients
-
1/3
-
1/4
-
1/3
-
1/3
-
1/2
-
3
-
1
-
3
-
1/2
-
1/2
-
-
-
-
-
Directions
Barb’s Gumbo, This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot., Okay flavor but honestly, it is a bit bland. Needs to be spliced up quite a bit more., This how my mother has made gumbo for years. She was born and raised in Savannah and cooked more like south Carolina style. She doesn’t use a roux… says her gumbo is plenty thick with good things like crab meat and shrimp. LOL. It is hard to find a gumbo that is based on Chicken broth and has frozen corn kernels and tomatoes. As far as what is authentic… it truly depends on what part of the dirty south you are from… Louisiana style gumbo maybe the most popular.. but is certainly not the only one. ;-
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Steps
|
1
Done
|
Add Oil to Skillet, Heat Over Medium Heat Add the Flour, to Make a Roux. |
|
2
Done
|
It Is Ready When It's Color Matches That of a Penney. |
|
3
Done
|
This May Take About 15 Minutes. |
|
4
Done
|
Stir in Onion, Celery, Bell Pepper, Garlic, and Black Pepper. |
|
5
Done
|
Cook Over Medium Heat About 3 Minutes or Till Vegetables Are Crisp Tender. |
|
6
Done
|
Gradually Stir in Chicken Broth, Tomatoes, Salt, Worcestershire Sauce, Pepper Sauce, Corn, Okra, Basil, Thyme, Cumin and Bay Leaf. |
|
7
Done
|
Bring to Boiling Point; Reduce Heat. |
|
8
Done
|
Cover and Simmer For 20 to 30 Minutes. |
|
9
Done
|
Add Shrimp During the Last 5 Minutes. |
|
10
Done
|
Serve Over Rice. |
