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Ron's Gumbo




Source of Recipe


Trial and error






Recipe Introduction


35 one-cup servings





List of Ingredients



• 1-1/2 cups roux
  
• 3 large onions, chopped
  
• 4 ribs celery, chopped
  
• 1 green bell pepper, seeded & chopped
  
• 4 quarts chicken broth (or water)
  
• 2 (1 pound) cans tomatoes, blendored
  
• 5 cloves garlic, minced
  
• 2 bay leaves
  
• 1 large or 2 small chickens, boiled and chopped
  
• 1 pound sausage, sliced
  
• 2 pounds frozen (or 2 cans) okra
  






Instructions



1. Brown sausage in oven or skillet to reduce fat and enhance flavor.
   
2. In large pot, put water or chicken broth, bring to boil. Add roux and stir well until dissolved.
   
3. Chop onion, celery, pepper and tomatoes; add to pot.
   
4. Chop okra. If frozen, cook okra with small amount of olive oil to reduce stickiness. Add okra to pot with sausage, garlic and bay leaves. Boil hard for 10 minutes.
   
5. Add chicken or seafood and simmer one hour.
   
6. Season with salt, pepper & Tabasco to taste...or leave out salt & pepper and season individual bowls with Tony Chachere's seasoning.
   
7. Serve with rice.
   
8. For SEAFOOD GUMBO, use same recipe (including chicken stock), but substitute 3 pounds raw shrimp, peeled, and 1 pound crabmeat for chicken and sausage.