Gumbo with Seafood, Chicken or Sausage
(Shared recipe submitted by Lee Anne Morton.)
- 1 cup flour
- 1 cup oil
- 1 chopped onion
- 1 chopped bell pepper
- 2 chopped celery stalks
- Roux from above
- 8 cups water
- 1-1/2 tablespoon red pepper (cayenne)
- 1 teaspoon garlic salt
- 1 can (16-ounces) stewed tomatoes
- 1/2 teaspoon oregano
- 1-1/2 teaspoon gumbo filet
- 1 tablespoon salt
- 1 tablespoon parsley
- 1 to 2 pounds salad shrimp, fish, shredded chicken or sausage
- 1 pound chopped okra
For the roux, in large pot mix flour and oil together on medium high heat, stirring constantly until dark brown. It will have a nutty aroma. Remove from heat and cool in refrigerator 10 minutes.
For the gumbo, add the roux to all of the remaining ingredients except the seafood, chicken, sausage, and okra, stirring well to combine roux with the liquid. Cook 1 hour on medium heat. Add shrimp, fish, shredded cooked chicken or sausage. Add the okra. Cook 1 hour more on low heat. Serve over hot cooked rice.
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