.png)
Nothing says a celebration more like a bountiful pot of gumbo. Once you master the art of creating the roux, the rest is easy. Celebration gumbo is a real crowd pleaser with rice and French bread. Bon appetit y’all!
(Serves 10)
Ingredients
2 Cups butter
2 Cups All Purpose flour
1 32 oz.container of chicken broth or stock
1 28 oz. Can of tomato sauce
2 large sweet onions chopped
1 large green bell pepper chopped
3 stalks celery chopped
1 lb.Chicken or pork andouille sausage
2 lbs.boneless chicken thighs
2 lbs. shrimp cleaned and deveined
2 lbs. crab legs or claws cracked for easy eating
1 pint fresh oysters
15 pods fresh okra sliced in ¼ pieces
1 tb. dried thyme
1 tb. dried Basil
5 dried bay leaves
2 tb. Old Bay Seasoning
Gumbo file powder
Salt to taste
Preparation
Chop green pepper, onion and celery and set aside.
In a large heavy pot melt butter over low heat. Add flour gradually and increase heat to medium high. Stir mixture constantly continuously scraping the sides of the pot until mixture is the color of dark chocolate.
If there are any black spots or signs of burning, discard and start over.
Turn off heat while still stirring for 5 minutes.
Gradually stir in onion, green pepper, and celery to the roux. Turn the heat to low simmer until vegetables are tender.
Add broth, tomato sauce, herbs and spices, stirring to combine. Simmer for 30 minutes.
Add chicken and sausage to the pot and simmer for 1 hr. until the chicken is cooked.
Add cracked crab legs and oysters to the pot and simmer for an additional 30 minutes.
Add okra and shrimp and simmer until shrimp is opaque.
Remove from heat and sprinkle file powder on top.
Serve with rice and crusty bread
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
You can inbox Janis on Facebook for contact.
Comments