Soup: Basic Gumbo
Source of Recipe
Lone Star Legacy II Cookbook
List of Ingredients
3/4 c. oil
3/4 c. flour
2 onions, chopped
3 T. butter
4 c. sliced fresh okra
3 c. chopped fresh tomatoes
2 green bell peppers chopped
3 ribs celery chopped
4 cloves garlic minced
2 T. butter
1/4 t. dried thyme
1 -2 T. crushed red pepper
4 T. Salt
2 bay leaves
2 t. Worcestershire (opt)
1 t. allspice
1 t. pepper
1 t. tobasco(opt)
cooked meat of your choice
file powder
hot cooked rice
2 qts. boiling water
2 chicken bullion cubes Recipe
Mix oil and flour in small heavy saucepan and cook over low heat 30-45 minutes stirring frequently until roux is the color of mahogany. In a large Dutch oven or kettle, saute onion in butter until soft, about 5 minutes. Stir in okra and saute 3 to 5 minutes. Stir in tomatoes, bell peppers, and celery, and simmer for 20-30 minutes. Add remaining ingredients except file powder and rice and simmer covered about 1 1/2 hours stirring frequently. At this point you may add cooked chicken, shrimp, crayfish, oysters, sausage, or fish filets* and simmer for 15 minutes more. Ladle into serving bowls and top each with a scoop of rice. Pass file powder and tobasco.
* I typically add shrimp and some sort of sausage.
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