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GUMBO




Source of Recipe


Craig Jervis/The Mad Platter Deli


List of Ingredients




1 c Oil, blended

1-1 1/2 c Flour

1 1/2 c Onion, diced

1 c Red peppers, diced

1 c Green peppers, diced

1 T Blackening spice(see recipe below)

1 T Garlic, chopped

5 c Chicken stock

1 No. 5 can chopped clams, in juice

2 c Tomato or V-8 juice

2 c Clam juice

1 lb Okra (Frozen and sliced)

1 lb Chicken, diced

1 lb 70/90 shrimp

1 lb Tasso or other ham, sliced

1 lb Andouille, sliced

Recipe



Heat oil in thick walled pot until hot. Add flour and cook over medium high heat, stirring until dark and nutty brown. Add onions, celery, peppers and stir to cook veggies and stop the roux from cooking. Add garlic and spices and mix to incorporate and cook. Add clam juice and tomato juice, 1/3 at a time. Sauté andouille and tasso; add chicken and then shrimp. Strain juice and reduce, to add for flavor but without volume. Add okra. Serve over white rice.

To prepare the blackening spice, combine:

2 parts Granulated onion

2 parts Granulate garlic

2 parts Paprika

2 parts Black pepper

2 parts White pepper

2 parts Cayenne pepper

2 parts Ground pepper

1 part Ground oregano

2 parts Ground basil

1/2 part Mace or nutmeg

1 part Ground thyme

1 part Salt