Gumbo

Name: Gumbo
Ingredients: 1 stick Butter; 1/2 cups Flour; 2 whole Yellow Onions, Chopped; 2 whole Bell Peppers, Chopped; 4 stalks Celery, Chopped; 3 cloves Garlic; 1-1/2 pound Andouille (or Other Spicy) Sausage; 2-1/2 quarts Chicken Stock; 1/2 teaspoons Thyme; 1/8 teaspoons Allspice; 1/2 teaspoons Cayenne Pepper; 3 whole Bay Leaves; 1 teaspoon Basil; Salt And Pepper, to taste; 1 cup Okra, Sliced; 1 pound Shrimp Or Cubed Fish; 4 cups White Rice, Cooked

17 ingredients

8 steps

Ingredients

1 stick Butter
1/2 cups Flour
2 whole Yellow Onions, Chopped
2 whole Bell Peppers, Chopped
4 stalks Celery, Chopped
3 cloves Garlic
1-1/2 pound Andouille (or Other Spicy) Sausage
2-1/2 quarts Chicken Stock
1/2 teaspoons Thyme
1/8 teaspoons Allspice
1/2 teaspoons Cayenne Pepper
3 whole Bay Leaves
1 teaspoon Basil
Salt And Pepper, to taste
1 cup Okra, Sliced
1 pound Shrimp Or Cubed Fish
4 cups White Rice, Cooked

Directions

1

First you make a roux. Melt the butter in a large soup/stew pot, and mix the flour into the butter. Cook, stirring constantly over medium heat until dark and nutty.
2

Add the vegetables (except the okra) and saute until the onions are translucent.
3

Add the sliced sausage and saute until it is slightly browned.
4

Pour in your stock, and add the seasonings. You can substitute any creole/cajun seasoning blend for those listed above.
5

Add the okra now, and bring everything to a boil on high heat, then turn down to simmer.
6

Simmer for as long as you can possibly stand it.
7

5 minutes before serving, add the shrimp/fish. Turn the heat back up to high, and when it boils, the seafood is fully cooked and the gumbo is ready to serve.
8

Spoon some rice into each bowl, and ladle the gumbo over that. Serve with a nice crusty bread.