New Orleans Gumbo (short version)
Recipe Number: 390
Contributor: TEXAN
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Serves:
unknown but lots
Calories Per Serving:
Preparation Time: Appx. hour plus cooking time
Difficulty: Average
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| Ingredients: |
1 cup bacon grease
1 cup sifted flour
2-3 lbs.chicken, chopped
3 large slices ham, chopped
1 lb. crab meat
2-3 lbs. shrimp
8 pieces celery, sliced
1 green pepper, chopped
3 large onions, chopped
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2 cloves garlic, diced
2-3 15-oz. cans chicken broth
2 15-oz. cans diced tomatoes
1 lb. frozen, sliced okra
1/2 cup Worchester
1/2 cup tomato ketchup
2 bay leaves
1/2 tsp. thyme
Salt and Tabasco to taste
May have to add some water
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| Cooking
Instructions: |
Microwave Roux - (I double this, making the recipe one at a time): In a 4-cup glass measure, combine 1/2 c. bacon grease and 1/2 c. sifted flour. Mix well. Micro on High 6 minutes or until dark as desired. Stir when there are 2 minutes left on timer, 1 minute left, 30 seconds left. If the roux is not dark enough continue to micro on High every 30 seconds. Set aside.
1) Saute the celery, pepper, onions, garlic in small amount olive oil until tender.
2) Add the vegetables to the roux in large pot.
3) Add canned tomatoes, okra, chicken broth, Worchester, ketchup, bay leaves, thyme, ham. Salt and Tabasco to taste.
4) Simmer 3-4 hours.
5) Add crab meat, shrimp, chicken. Continue cooking for 30 minutes. |
| Serving
Suggestions: |
| Serve over rice with sour dough bread and lots of REAL butter. |
| Additional
Comments: |
This is an old family recipe that I have made for years. We have a Super Bowl Party and have always served the Gumbo along with my Bread Pudding and Bourbon Sauce for dessert. (see desserts)
Click here to see my original version of this recipe.> |
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