Little gumbo to help us thru the storm,smoking a 8lb pork butt today.
that looks FANTASTIC. How about some details/recipe/intel. Thanks!!
What he said.
• 1/2;cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1/2 ;cup chopped fresh parsley
• 1/2 ;cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced scallion
• 6 cloves minced garlic
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon creole seasoning (Tony Chachere's)
• 2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)
• In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
• You will have to stir almost constantly.
• This is called the roux.
• Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
• Add broth, salt, and creole seasoning.
• (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
• Cover pot and simmer 15 minutes stirring occasionally.
• Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
• Ladle over steamed white rice.
I went with 2 lbs sausage 1 pound chicken 1 pound shrimp and added 1 pound shrimp stock.
2006 Pro Line 17 Sport Honda 90
Thanks. I hate okra too.
grtlakes- THANK YOU. That’ll be made this Fall for sure.
Looks good. I like the roux tip. This recipe can certainly be added to.
Thanks GrtLakes, used your recipe yesterday and it was awesome! I did put okra, shrimp, scallops & split a few small lobster tails.
NN
Looks great!
2006 Pro Line 17 Sport Honda 90