Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Pam's Stuff Cajun & Creole
Amount Measure Ingredient -- Preparation Method
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1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup onion -- chopped
1/3 cup celery -- chopped
1/4 cup green pepper -- chopped
4 cloves garlic -- minced
1/4 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon Cajun seasoning
3 cups chicken broth -- heated
8 ounces andouille or smoked sausage*, quartered
lengthwise -- cut into 1/2" slices
1 1/2 cups okra -- sliced, OR
10 ounces frozen cut okra -- thawed
2 bay leaves
1 1/2 pounds frozen, shelled shrimp** -- thawed
2 cups hot cooked rice***
* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly
brown it like ground beef first.
** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless
chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite
sized pieces.
***"Louisina Rice" goes quite well with this gumbo. See recipe under Pasta &
Rice.
For roux, in a large heavy saucepan or Dutch oven combine flour and oil till
smooth. Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir about 15 minutes more or till roux is
the color of a penny.
Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over
medium heat for 3-5 minutes or till vegetables are just crisp-tender,
stirring often.
Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using
chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30
minutes, or until chicken is tender--if using shrimp, add during last 5
minutes of cooking.
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NOTES : Every time I try to make a gumbo without okra, I catch hell. So here
is the recipe that always seems to be a hit!
Modified from the traditional Better Homes & Gardens recipe.
