Ingredients
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1/2
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
6
-
4
-
-
-
-
-
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.,How do I print this recipe?,use 3 cups of vegetable oil instead of 4 to make gumbo less soupy
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Steps
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1
Done
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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. |
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5
Done
|
Add Broth, Salt, and Creole Seasoning. |
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6
Done
|
(if You Like You May Also Add a 10 Oz Package of Frozen Okra at This Point, but I Despise the Stuff). |
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7
Done
|
Cover Pot and Simmer 15 Minutes Stirring Occasionally. |
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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. |
