Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
he light brown Cajun roux recipe but continue cooking until the
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
In large saucepan, saute onions and green peppers in olive oil until onions just start to change color.
Add rest of ingredients and simmer on low at least twenty minutes.
Great served with big spoonfuls of cooked white rice!
rown color. (Here is a great tutorial on making a roux
eat you like in your gumbo.
Brown the sausage.
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
our roux.
(see my recipe list, if you don't
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
then discard all solids.
GUMBO: Combine the cayenne, white and
br>Transfer mixture to a gumbo or large soup pot.
br>To Serve:
spoon gumbo into 8 bowls. Top each
ut still liquid. Pour into gumbo and simmer until okra is
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
br>I use this tea recipe #63785 Southern Sweet Tea.
up rice and ladle the gumbo on top.
Serve with
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!).
Remove from heat immediately so it won't burn and proceed with gumbo recipe below.
Put all but shrimp in crock-pot and stir well. Cover and cook on high 2 to 3 hours or until rice is tender. Add shrimp and cook on high 15 to 25 minutes until shrimp are cooked through. Add file to pot or sprinkle in gumbo bowls or cups. Serve immediately with oyster crackers.