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My Gumbo

List of Ingredients

The secret of good gumbo is the roux. It must be dark, dark brown. If it scorches, throw it out and start over.

To prepare, start early in the day.
Chop fine:
[Sandy F. says to mince. Her sister-in-law owns a restaurant by Riverwalk in New Orleans and mincing is one of their "secrets."]
8 ribs celery
3-4 lg. onions
1 bell pepper (opt.)
2-3 cloves garlic

Saute 1 lg. pkg. frozen cut okra until it stops stringing--about 30 mins. (I prefer fresh--@ 2 lbs.--but good fresh okra is hard to find.)

Make a roux with 2/3 c. oil and 2/3 c. flour. Stir constantly @ 45 mins. until dark brown. Add chopped vegetables and saute until soft--another 30 minutes.

Add okra.

Add:
2 cans chicken broth
1 T. salt
pepper
1 can Rotel

Bring to boil, stir and add:
1/2 c. catsup
1 T. brown sugar
2 bay leaves
Tabasco
1 bunch green onions, chopped (Reserve tops)

Simmer 1-2 hours.

Add any of the following:
sliced Andouille sausage
1/2-1 c. cooked ham (Louisiana tasso is good, too)
1-2 c. cooked chicken.

Simmer another hour and then add and simmer as directed:
1 lb. crabmeat - 20 mins.
2-3 lbs. shrimp - 20 mins
2 pts. oysters - 10-15 minutes until edges curl

Add onion tops, chopped.




Recipe


Serve over rice.

With absolutely no modesty, this will stand up to any gumbo in New Orleans.