Big Mamma’s Sunday Gumbo2007-02-16
- Course: Main Dishes
- Yield : 12
- Servings : 12
- Prep Time : 60m
- Cook Time : 5:0 h
- Ready In : 6:0 h
- Add to Recipe Box
The secret to this gumbo is the roux! Always use warm to hot water to dissolve the roux. While you’re at it, make extra roux as it keeps well in or out of the refrigerator.
- 1 onion, finely chopped
- 1 large red tomato, chopped
- 3 cups chopped celery
- 1 package frozen chopped okra
- 1 pound smoked sausage
- 8 to 10 chicken thighs, skinned and de-boned
- Louisiana Crab and Shrimp Boil powder
- Tony Chachere's
- Salt and pepper to taste
- Allegra Original Flavor Marinade
- 1 can Rotel
Cover bottom of large stew pot with oil. Once oil is hot add onions and stir until onions start to become tender.
Add chopped tomato to onion and sprinkle 4 very large tablespoons flour. Stir continuously and look for a golden brown color to emerge.
Then add celery to mixture and continue stirring. Fill stew pot full of water and add frozen okra, the bottle of Allegra seasoning, approximately 2 large tablespoons of Crab and Shrimp boil, sliced smoked sausage, Tony Chachere's, salt n pepper, and the Rotel. Stir well and bring to a boil. Reduce heat and let simmer all day. Add large pieces of cooked chicken after 1-2 hours.
Serve over rice with French bread.