our, stirring constantly until the roux is peanut butter in color
the stock for the gumbo. Discard the onion and
Once roux is brown, transfer roux from skillet to deep pot. While heating, add green onions, onion, celery and okra to roux and saute for 10 to 15 minutes.
Add 2 1/2 quarts water and tomatoes.
Add shrimp or chicken and 3 to 4 bay leaves.
Cook 1 hour.
Serve over steamed rice.
Put gumbo mix and tomatoes in a pot and bring to a boil; reduce heat.
Stir and simmer 15 minutes.
Add the chicken with rice soup and the shrimp and simmer 10 more minutes.
Ready to eat now.
So good!
eat you like in your gumbo.
Brown the sausage.
For the Roux.
Heat bacon grease in
nd flour, make your roux.
(see my recipe list, if you
igh heat (depending on your roux-making skill), stirring constantly, until
tock hot.
Start the roux after the pork has simmered
ime needed to make the roux.
Heat the oil on
In gumbo pot, boil water.
Add roux, lower heat to prevent boil
Roux: Place the vegetable oil and
Make a roux by whisking the flour and
Place chicken in large gumbo/stock pot, fill with water
lready added them to the roux, and add to the stock
Combine ingredients for roux in a small pan.
To make Roux: In medium-sized, heavy-gauge
To make the roux:.
In a large heavy
Roux Recipe:
Instead of the time consuming old recipes for roux of past, Brother Bobby has found a modern microwave way of conjuring up a roux.
In a microwave-safe bowl, combine 1/2 cup of flour and 1/2 cup of vegetable oil.
Cover with paper towel.
Put in microwave on High about 1 to 2 minutes.
Stir roux.
Microwave at 30 second intervals as you stir well, heat, then stir well until the roux has a purple hue.
Don't let roux get black (burnt).
When purple, remove from microwave and set aside.
Mix all purpose flour and cooking oil to a peanut butter consistency.
Spread about 3/4\" thick in a baking dish.
Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
Add all remaining ingredients and your roux is complete!
Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.