Friday, March 18, 2011

Louisiana Gumbo

This is a recipe my grandfather gave me a few years ago. I make it all the time now because it is probally the best gumbo I've ever had. You can use chicken or any kind of seafood (shrimp is the best). Smoked or home-made sausage is also really good.
1/2 cup crisco shortening; melted.
Brown on Med-High heat in the large pot. Slowly stir in 1 cup of flour and continue stirring until the roux becomes a medium brown color. (The color of peanut butter) You must stir continuously to keep from burning or sticking .
Once browned, add in:
3 small onions; finely chopped
2 bellpeppers; finely chopped
1 cup celery; finely chopped
2 garlic cloves; minced
3 Tbsp Worsechestershire sauce
1/4 tsp cayanne
1/2 tsp salt
Saute for a minute or two and add 1 pitcher of hot water; pour slowly and mix completely.
Cover and let this simmer for about 20 minutes; stirring occasionally.
You will need a pound of whatever meat you decide to use. (If using chicken, cook and cut in chunks before adding since it takes awhile to cook. If using sausage, brown and cut up before adding. If using seafood, you may add it raw. Shrimp or scallops should only take 3 or 4 minutes to boil and crab may take a few minutes longer.
At this point, after you know your meat is done, you can take it off the heat.
Pour over rice and serve.

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