Ingredients: |
Ingredients: 2 Bags PicSweet (Celery, Onions, Bell Peppers) Seasoning Mix
1 Bag Chopped Frozen Onions
1 Bag (8 oz.) Frozen Cut Okra
1 Tbsp. Salt
1 Tbsp. Black Pepper
3 Tbsp. Creole Seasoning
2-3 Tbsp. Chopped Garlic
1-2 Tbsp. Old Bay Seasoning
1 Tbsp. Dried Oregano
2-3 Dried Bay Leaves
3-4 Tbsp. Kitchen Bouquet
1 Can (16 oz.) Diced Tomatoes
1 Small Can Tomato Paste
2-3 Medium Chicken Breasts (Uncooked)
2 Lbs. Andouille or Hillshire Farms Pork Sausage
2-3 Lbs. Fresh or Frozen Raw Shrimp
1-2 Frozen Crab Legs
2 Jars (8 oz. each) Crab Meat
5-6 Cups Cold Water
Roux (Powdered) Mix (Tony Cachere)
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Directions: |
Directions:In a large stock pot, add 3 tablespoons cooking oil and cook celery, onions, and bell pepper until tender and set aside. In a separate skillet, cook okra in 2 tablespoons hot oil for approximately 10 minutes and add it to the stock pot. Slice sausage in 1/2 inch rounds and fry until brown, drain, and add to the stock pot. Cut chicken breasts into bite sized pieces and cook in a skillet with 1-2 tablespoons oil until tender. Add chicken to the stockpot. Add 5-6 cups cold water and stir. Add remaining ingredients to the stock pot, except for the roux, shrimp, and Kitchen Bouquet. Place stock pot over medium heat and cook for approximately 30 minutes, stirring occasionally. Reduce heat and simmer for 15 minutes. Mix 2 cups roux according to package directions and add to the Gumbo. Add Kitchen Bouquet and stir. Peel and devein shrimp and add them to the Gumbo. Additional salt, pepper and creole seasoning can be added, if desired. Turn off heat. Serve Gumbo over rice. |
Personal
Notes: |
Personal
Notes: I received my first Gumbo recipe from my aunt Louise (New Orleans, LA). Each time I made it, I added my own ingredients. Since Gumbo is just a big pot of "Soup", it's hard to mess it up. You should make it to satisfy your family's taste.
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This recipe for Creole Gumbo is from