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Gumbo

Gumbo not only tastes amazing but is a great meal for a large family.


Perfect on a cold day, every bite will transport your guests right to Bourbon Street.



Ingredients 1/2 cup vegetable oil/butter 1/2 cup flour 3 cloves garlic, minced 2  onions, chopped 2 green bell peppers chopped 1 cup chopped celery 6 cups beef broth 1 14.5 can diced tomatoes 1 1/2 teaspoon thyme 2 bay leafs 1/2 tsp cayenne pepper 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon garlic powder Your favorite hot sauce (We like Louisinana or Cajun Sunshine) 3-4 whole crabs, cleaned and halved 1-2 cups of frozen okra 1-2 lb shrimp, peeled and deveined if desired 1 pint oysters drained; liquid reserved 8 ounces claw crabmeat, picked over for shells 1/2 cup chopped fresh parsley 1/2 cup green onions chopped * hot cooked rice * favorite hot sauce

Directions

1 – Begin to make the roux – over medium-high heat whisk the flour and vegetable oil in heavy a bottomed pot until the roux turns a peanut-butter brown color. Be careful not to let it burn; if it does, throw it away and start over.

2 – Next, add the onions, garlic, celery and green peppers, and stir into the roux, turn the heat down to med-low and heat for 5 minutes then add garlic. Cook for 2 more minutes.

3 – Slowly stir in the broth, tomatoes, spices and whole crabs. Add a few dashes of your favorite hot sauce. Simmer for about 1 hour. Be sure to skim any oil or foam that rises to the top.

5 – After an hour or so, add the shrimp, reserved oyster liquid, and frozen okra and cook for about 5 minutes.

6 – Next add parsley, green onions, crabmeat and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally and adjusting spices.

7 – Serve ladled over hot cooked rice, with favorite hot sauce on the side.

TIP: Gumbo is great for freezing. If you decide to freeze, reheat the gumbo and add the oysters, 15 minutes before serving.

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Corralling The Campbell's est. 14

corrallingthecampbells13@gmail.com