| Makes: | 12 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 5 hours, 0 minutes |
| Ready In: | 6 hours, 0 minutes |
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The secret to this gumbo is the ROUX!!!
Always use warm to hot water to dissolve the roux. While you're at it, make enough as it keeps well in or out of the refrigerator.
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| Ingredients |
| 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 |
| flour |
oil |
| Louisiana Crab and Shrimp Boil powder |
Tony Chachere's |
| Salt and Pepper |
Allegra Original Flavor Marinade |
| 1 can Rotel |
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| Directions |
Cover bottom of large stew pot with oil; once oil is hot add onions - stir until onions start to become tender - add chopped tomato to onion - sprinkle 4 very large tablespoons flour - STIR CONSTANTLY - look for a golden brown color -add celery to mixture -
continue stirring - Fill stew pot full of water ADD frozen okra -bottle of Allegra seasoning - Approx 2 large tablespoons of Crab and Shrimp boil - sliced smoked sausage - Tony Chachere's - salt n pepper - 1 can Rotel - Stir well and bring to a boil - SAY YOUR CAJUN BLESSING - IT'S GONNA BE GOOD! - Reduce heat and let simmer all day - Add large pieces of cooked chicken after 1 -2 hours - SERVE OVER RICE WITH FRENCH BREAD - Chocolate Cake makes the perfect finish.
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