Louisiana Gumbo

Ingredients

2/3 cup all-purpose flour
2/3 cup vegetable oil
1 cup chopped onion
1 cup chopped green or red bell pepper
1 cup sliced celery (2 stalks)
6 cloves garlic, minced
4 tsp Cajun seasoning
30 oz beef broth
1 1/2 cup water
20 oz frozen cut okra or cut green beans
1 1/2 cups chopped cooked chicken
16 oz andouille sausage, sliced
1 1/2 cups peeled, deveined, tails off uncooked shrimp
4 cups hot cooked long grain rice
Sliced green onions (for garnish)

Directions

  1. For roux, in a 6-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook, stirring constantly, for 8 to 10 minutes more or until roux is dark reddish brown.
  2. Stir in onion, bell pepper, celery, and garlic. Cooking about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Add broth and water; stir in okra. Bring to boiling; reduce heat. Simmer covered for 15 minutes. Stir in chicken, andouille, and shrimp; heat until shrimp is cooked.
  3. Serve gumbo in bowls with hot cooked rice. Top with green onions.

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