A taste of  Louisiana you’ll never forget - this savory Cajun Gumbo

2 cups flour
1 cup vegetable oil (corn oil is best)
2 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
3 large garlic cloves finely diced
3 bay leaves
2-10 ounce cans Ro*Tel tomatoes
1/2 teaspoon cayenne pepper
5 boneless chicken breast halves cut into bite size pieces
3 pounds raw shrimp peeled
6 blue crabs
3 cups andouille(any lean smoked sausage will work)
1/2 teaspoon Tony Chachere's original creole seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)

3 tablespoons chopped parsley

3 Quarts chicken stock

1/4 cup chopped green onion

Place oil and flour in a large heavy pot and make a dark brown roux.When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute' for 6-8 minutes until vegetables are soft.
You will need a pot of at least a 6 quart size to handle the volume of this recipe. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients. This is common practice.
Add chicken stock, bay leaves, andouille, Tony Chachere's seasoning, Ro*Tel tomatoes, cayenne pepper, and parsley. Allow this to simmer uncovered for 1 hour.
Add chicken and saute' 1 more hour stirring every 15 minutes.
Serve with rice and sprinkle chopped green onions as a garnish and to add flavor.  warm corn bread or crackers. Will serve 10 to 12.

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