Blue Bayou Gumbo

Name: Blue Bayou Gumbo
Ingredients: 1/4 cup butter; 1/4 cup flour; 1 cup onion, diced (about 2); 1 cup celery, diced; 2 quarts chicken stock; 1 cup okra, sliced; 12 ounces meat (cubed chicken, andouille sausage and or shrimp); 1 (6 ounce) can diced tomatoes; 1 teaspoon cajun seasoning; 1 teaspoon gumbo file; 1 tablespoon salt, divided use (OR to taste); 2 cups rice, cooked; optional; 2 tablespoons olive oil; 3/4 lb green bell pepper, diced; 1 tablespoon garlic, minced; 2 tablespoons parsley, chopped

17 ingredients

7 steps

Ingredients

1/4 cup butter
1/4 cup flour
1 cup onion, diced (about 2)
1 cup celery, diced
2 quarts chicken stock
1 cup okra, sliced
12 ounces meat (cubed chicken, andouille sausage and or shrimp)
1 (6 ounce) can diced tomatoes
1 teaspoon cajun seasoning
1 teaspoon gumbo file
1 tablespoon salt, divided use (OR to taste)
2 cups rice, cooked
optional
2 tablespoons olive oil
3/4 lb green bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons parsley, chopped

Directions

1

Place room-temperature butter in a small saute pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
2

Add the onion and celery. Cook for 5 minutes.
3

Add the stock and stir. Simmer for 10 minutes.
4

Add remaining ingredients (except file and salt) and return to a simmer. Adjust salt to taste.
5

If you are adding seafood, add it at the very end and make sure it is completely cooked.
6

Add file.
7

Mix well and serve over rice.