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Basic Gumbo Recipe

by CookEatShare Cookbook

Ingredients

Roux 1 bell pepper, finely minced 2 onions, finely minced 8 ribs celery, finely minced 2 chickens, cooked and de-boned (save broth)

2 lbs. shrimp, cooked, peeled and de-veined Parsley 4 - 5 bay leaves Cayenne pepper

Directions

1. Prepare roux by heating 1/2 c. oil plus 2 Tbsp. and 1 1/2 c. flour. Cook till the mix browns, a little paprika helps. (The darker the roux, the better the gumbo.) Be careful not to scorch. If it does scorch, throw it out and start over. This takes constant stirring and about 45 min of very low heat. This is the most important secret! Add in onions, pepper and celery. Saute/fry till vegetables are clear. Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste. I also add in Tony Chachere's seasonings. Add in 4 to 6 qts liquid (chicken broth). Simmer for at least 2 to 3 hrs. (I often use duck in this gumbo; boil this separately, as the broth is too strong.) Very good to feed a large crowd. Serve over warm rice.

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