br>Add the chicken and gumbo file to the pot and
et aside.
To make Gumbo: Spray 5-quart saucepan with
Heat grease in skillet.
Add flour and stir constantly, until flour is brown like fudge.
Add chopped onions and garlic; fry a little.
Then add tomato sauce and water.
Add chopped bell pepper, celery, green onions and parsley; cook for 2 minutes.
Add large can tomatoes.
Now, have large pot ready with not more than 1 quart of boiling water (salted).
Add mixture from skillet to water and add okra.
Season with a little sugar, bay leaf, Tabasco sauce, salt and pepper, red peppers and gumbo file.
Add the meat.
n the surface of the gumbo, try to skim off as
In gumbo pot, boil water.
Add
f peanut butter.
For Gumbo.
Add chopped vegetables to
5 minutes.
While the gumbo is simmering, prepare the meatballs
his, it is posted under gumbo base, aka roux) Once the
e the stock for the gumbo. Discard the onion and celery
ability to thicken the gumbo, but it also adds lots
Place chicken in large gumbo/stock pot, fill with water
Place hen in large baking pan and brown well.
Brown duck and sausage in Dutch oven.
Meanwhile, fill a large gumbo pot half full of water.
Boil on high.
Add onion soup mix, onion and roux (about 1/2 pint, depending on how dark you like your gumbo). Drain meat well and add to gumbo.
Add salt, pepper and hot sauce to taste.
When meat is almost cooked; add parsley.
Serve over hot rice.
Feeds a gang!
In a large gumbo pot, make a roux with oil and flour.
Cook over medium heat, stirring constantly, until roux is dark caramel color.
Remove from fire and add remaining ingredients, except for 1/2 cup green onions, file and rice.
Boil about 2 hours or until meat is tender and gumbo has thickened.
In the last 15 minutes of boiling, add the rest of the green onions.
Remove from fire and add file.
Serve over hot rice in gumbo bowls.
In large
gumbo
pot,
make
a Roux with oil and flour. Cook over medium heat, stirring constantly until Roux is dark, caramel color.
Remove
from
fire and add remaining ingredients, except 1/2 cup file and rice.
Boil for about 2 hours or until meat
is tender and gumbo is thickened.
In the last 15 minutes,
add reserved
green onions.
Remove from heat.\tAdd file.
Serve on hot rice.
Serves 5 to 6 people.
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp
Gumbo is best made by combining game and tame meats, if you like game.
If not, make it tame.
br>Turn off fire; add gumbo file.
Stir well.
ours prior to beginning the gumbo to tenderize the meat. Reserve
he top to prevent the gumbo from being too rich.
Fry okra in 2 tablespoons shortening for about 20 minutes. In another saucepan, make roux with remaining shortening and flour.
Add onions, celery and garlic.
Cook until soft, about 5 minutes.
Add okra, tomatoes, parsley, bay leaf, thyme, sweet basil and water.
Simmer for 30 minutes.
Add salt and pepper. Add peeled, deveined and washed shrimp and crabs (break off and crack the claws and cut the body in half).
Simmer 10 minutes longer.
Add oysters and sausage; let simmer for 20 minutes. Remove from heat.
Stir in file ...