Basic Gumbo Recipe

Directions

1. 1
   Prepare roux by heating 1/2 c. oil plus 2 Tbsp.
2. 2
   and 1 1/2 c. flour.
3. 3
   Cook till the mix browns, a little paprika helps.
4. 4
   (The darker the roux, the better the gumbo.)
5. 5
   Be careful not to scorch.
6. 6
   If it does scorch, throw it out and start over.
7. 7
   This takes constant stirring and about 45 min of very low heat.
8. 8
   This is the most important secret!
9. 9
   Add in onions, pepper and celery.
10. 10
    Saute/fry till vegetables are clear.
11. 11
    Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste.
12. 12
    I also add in Tony Chachere's seasonings.
13. 13
    Add in 4 to 6 qts liquid (chicken broth).
14. 14
    Simmer for at least 2 to 3 hrs.
15. 15
    (I often use duck in this gumbo; boil this separately, as the broth is too strong.)
16. 16
    Very good to feed a large crowd.
17. 17
    Serve over warm rice.