stirring occasionally, until browned on all sides, 6 to 8 minutes
ausage and brown, pouring off all the fat (especially if you
Separately, chop / prepare all ingredients necessary as defined above
br>Transfer mixture to a gumbo or large soup pot.
nd burning.
While the gumbo simmers, pull the meat from
utty.
Cajun seasoning: Mix all spices in a mortar or
/2 cup of flour all at once, stirring vigorously into
br>
To serve, ladle gumbo into individual bowls. Sprinkle each
nion in olive oil. Add all the seasoings except the fil
f peanut butter.
For Gumbo.
Add chopped vegetables to
e the stock for the gumbo. Discard the onion and celery
ow heat. Add the flour all at once and stir constantly
f the Creole or Cajun Gumbo Mix to Large Pot of
Cook chicken in plenty of water. Cool and pick off bones (if whole fryer is used, this is enough for 2 recipes).
Put broth in large pan and add other ingredients.
Cook on low for about 1 hour.
(Avoid sticking.) Stir okra into gumbo and cook for another 15
lour over and mix until all ingredients are coated with flour
Use 2-quart saucepan.
Cook ham, beef or chicken until almost done.
Add celery, onions, stewed tomatoes, corn and sugar.
Steam about 15 minutes.
Drop whole okra on top of stew and bring to a boil (add a little water if necessary).
Turn flame low, cover and steam 10 minutes.
Serve with rice or as side dish.
Also can be served as stew by adding an extra pint of water before bringing to a boil.
As with all recipes, nothing brings out the taste like a little TLC while preparing and serving.
up at a time, until all broth has been incorporated. Remove
Place chicken in large gumbo/stock pot, fill with water
ot.
chop and cut all veggies in broth ingredients. Crush