gumbo by the gallon

Saute the veggies. If you have bread or other soakers, then reduce the amount of rice by 25%. Heat the oil in your gumbo pot over medium heat. If you want to make sure that you are serving up the perfect rice to go with your gumbo, here are some tips to keep in mind. Add the seafood stock, roux, and gumbo crabs. This versatile jambalaya pot is perfect for making traditional New Orleans gumbo, etouffee, and jambalaya. Thank you for taking the time to leave it and for making this gumbo. From Business: Gourmet To Go 9:00am to 5:30pm Casserole Pick Ups. The smell is intoxicating and really sets the scene for your gumbo party. 1 cup garlic paste or minced garlic. Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking it helps to thicken and enrich the stew for an authentic taste of New Orleans. Theres simple ways to make seafood stock with the ingredients you already have. You have to be careful to stir it constantly, on medium low heat, so that you dont burn it. For more information about your data privacy, visit our Chop the veggies. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. Return the chicken meat to the pot along with the sauteed vegetables. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In my kitchen, we're all about approachable recipes that are great for sharing. Strain, reserving stock and crabs. Serve over hot cooked rice. Once hot, add the chopped veggies. Stirring constantly, bring the pot to a boil. Set sausage aside. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love your gumbo recipe and have made it several times! Burned roux will ruin your whole gumbo. 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * hot pepper sauce (such as Tabasco), or to taste, Cajun seasoning blend (such as Tony Chachere's), or to taste, uncooked medium shrimp, peeled and deveined, Black-Eyed Pea, Pork, and Mustard Green Gumbo, 'Momma Made Em' Chicken and Sausage Gumbo, 11 Gumbo Cooking Mistakes You May Be Making. Did take a lot of watching stirring to not burn the roux, so plan accordingly. This recipe is a combination of both of their recipes which I have added to over the years. Remove from pan and set aside. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. Here's how to make this mouthwatering recipe yourself! Email. Add about 1/4 of the green onions to let them cook down. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirringoccasionally. Let the roux cool. Add the water and bouillon cubes and stir until the roux is mixed well with the water. Lightly boil for awhile until you get a nice uniform brown colored roux base (a half hour or so). 5. If you want to host your people, you're in the right place! 2023 The Arena Media Brands, LLC and respective content providers on this website. (1/3 rice 2/3 gumbo) $150 - Loaded Seafood Gumbo $150 - Pescatarian Gumbo $120 - Chicken Ya Ya Gumbo $120 - Turkey Gumbo $110 - Vegan Gumbo Set chicken aside. Set it on high heat and boil the chicken until the meat is almost falling off of the bone (about 1 to 2 hours). This recipe makes quite a lot but it also freezes really well. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. Shrimp should be added at the end of cooking so it doesn't get rubbery. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Here are some tips and tricks of how to find these ingredients near you: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra and saut over medium high heat for about 10 15 minutes or until all the "ropiness" is gone. Other questions:subscriberservices@theadvocate.com. Cook the vegetables for about 5 minutes, until they are almost fork-tender. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. This is not gumbo if you dont add okra. Cook until it turns a dark brown. Give Crawfish Etouffee and Ground Beef Meat Pies a try, too! Nutrition facts are an estimate and not guaranteed to be accurate. The word gumbo is derived from the French word goter, meaning to taste. This refers to the practice of dipping bread into the broth to savor the flavors. Put on paper towel and set aside. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. A roux is made with two ingredients; flour and oil, and its the key to any great gumbo recipe! Find a pot large enough. Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. Thanks in advance for the help! Remove from heat; continue whisking until mixture stops cooking. Put chicken pieces in a bowl. I made this in a 5 quart cast iron Dutch oven. When the gumbo is done, you serve it over white rice. Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman. Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Pair with cornbread and serve hot. You can simmer it for longer if you so desire. This recipe tastes even better the next day as the flavors have a chance to blend. The darker the roux, the richer the flavor! Extra meat $1.25. Garnish with green onion and fil powder. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. Add raw shrimp and bring to a boil; turn off heat and cover. "Some people like to add fil powder. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the "holy trinity" of celery, onions, and green peppers; and roux. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. It makes a big batch, too, so you can share it or freeze it for later. Brown the chicken: If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. ", Editorial contributions by Rai Mincey and Vanessa Greaves, 1 large green bell pepper, coarsely chopped, 2 tablespoons hot pepper sauce (such as Tabasco), or to taste, teaspoon Cajun seasoning blend (such as Tony Chachere's), or to taste, 2 (10 ounce) packages frozen cut okra, thawed, 3 pounds uncooked medium shrimp, peeled and deveined. Gumbo is a word thats found in several West African dialects and means okra. (-) Information is not currently available for this nutrient. Add the broken crabs and simmer for about 10 minutes. The next type of gumbo is chicken gumbo. Brown rice is actually a whole grain rather than just being broken down into individual grains. If you're going to make authentic gumbo, you'll have to accept that you're going to be in the kitchen for a whilebut the end result is going to be absolutely delicious. Remove chicken; let cool. Add salt . Cook until the vegetables just begin to change color; take care not to burn. Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate! Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Brown the sausage. Mam Papaul's Family Size Gumbo w/ RouxEnjoy the great taste of Mam Papaul's Gumbo Bisque Mix for you.. $ 8 19 $ 9 10-10%. The Speckled Palate participates in affiliate programs. Andouille sausage and chicken are traditional to Cajun gumbo. The first? Remove and discard bay leaves. The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Simmer for at least 30 minutes. I love the freshness from the green bell pepper, onion, celery and parsley. 2. If you are using imperial measures, the ratios are a little more difficult to remember. Add the liquid. I used FROZEN okra in the recipe. Serve with rice, and enjoy. They might also have frozen seafood that you can choose from, too. Then take this number and multiply it by each part of the recipe. Serve gumbo over cooked white rice." 713-759-2001. This is a large quantity and if I want to have it a few days later, what do you recommend? When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. My husband and I first quantified this recipe in 2021, just before the Snowpocalypse here in Texas. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. Yes, you can reheat the gumbo. Sign up to receive weekly recipes from the Queen of Southern Cooking, With this southern gumbo recipe, you can bring the cajun flavors of New Orleans to your home. When making gumbo, long grain white rice works well because it does not stick together as much as other varieties of rice. Some people like thick gumbo and some like thin. Heat the oil over medium heat. says Shaw Kitty. There are lots of different types and styles of gumbos. A Louisiana cook's signature gumbo is as unique as a thumbprint. 1 large green bell pepper - $0.62. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. You save $129.87. I find that cooking over high heat only makes the outside char and the inside dry out. Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. And these are great tips. Boil for just a few minutes to reduce the slime. Gumbo by the Gallon - The Schooner Restaurant To-Go Orders: 1507 S Hwy 69, Nederland, TX 77627 (409) 722-2323 Mon: 11AM-8:30PM Tue - Wed: 11AM-9PM Thu: 11AM-9:30PM Fri - Sat: 11AM-10PM Closed Sunday Gumbo by the Gallon Are you looking for the best Gumbo in Southeast Texas? It yielded about 2-3 quarts of finished product. Over medium heat, saute the sausage and tasso in some butter to lock in the flavor. Stir in cajun seasoning, to taste. However, it can be enjoyed any time of the year. Chicken & Sausage Gumbo $11.00. $30.00 See more photos. It depends on your preference and how thick you want your soup to be. * Percent Daily Values are based on a 2,000 calorie diet. $$. Add remaining 5 cups of chicken broth. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. You do not need a thick walled pot for the gumbo. 5 pounds small shrimp, peeled and cleaned*. Features. And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. Simmer - Stir in 4 cups of the reserved chicken broth. 40 tips and reviews. 1. Gumbo for 30 30 Gumbo bowls can feed 30 people or 12 pints, or 3 gallons of Gumbo. If your roux is too thin, your gumbo will be thin. This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. Making your own stock will save money and boost flavor! Season the liquid with salt and salt-free Creole seasoning. 1 yellow onion - $0.62. Get them to go and stroll over to . To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. In a land where cooking is a near-universal survival skill, and men and women share the stove, strangers often discuss individual styles and roux techniques in initial tail-sniffing conversations. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. If your gumbo is not thickening up enough, add a little more roux. Remove the pot from heat. Add the sauted okra and cook for 10 more minutes. Im Lauren, a mom of four and lover of good food. The Schooner Restaurant has what you're looking for. Manda Andouille 10lbs. For a medium-thickness sauce, use 1 quart stock: 4 oz roux. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. BLT Club Sandwich $14.90 14. Not a recipe I would consider worth my time. You start by boiling water and adding fish fillets, clams, mussels, oysters, scallops, shrimp, squid, lobster tails, and crabmeat. It is traditionally eaten during cold weather months. Add the flour and oil to the pot and stir for approximately 30 minutes to make a roux the color of chocolate. (Skip this step if using rotisserie chicken.). She learned to make it many years ago from various relatives, she said. Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Just reduce the amount of salt you add while tasting at the end. Appetizers. Meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water,bring to a boil and simmer for 20-30 minutes. Gumbo pots are big so check you have the cupboard space when considering the size. Pull up a seat at the table. Add crabs and fry for about 15 minutes on medium heat. Here youll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Zydeco Louisiana Diner has been serving up South Louisiana home cooking in Downtown Houston since 1988. 4 cups water - $0.00. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor. Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. Weve never added chicken and sausage to our seafood gumbo before, but if it sounds good to you, I say do it! or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Remove gumbo from heat. For a thin, light sauce use 1 liter . zydecos@yahoo.com Add the roux. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. It's sold by the quart, half-gallon, or gallon. If you love green onions, add more! About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright . 1119 Pease Street, Houston, TX 77002. Bring to a boil, and season to taste. All items are prepared fresh daily. Add the sausage and cook until browned, then remove. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. 3 to 4 cups of dark roux. It is important to add the seafood at the very end so that it doesnt overcook and get tough! Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. To make a roux, combine the all-purpose flour and butter in a saucepan (a smooth free from lumps mix of the butter and flour). Bring the burner to medium heat. For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Then add the Cajun seasoning and garlic salt. Love New Orleans food? Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, There've been a lot of problems solved in that dining room over a bowl of gumbo.. Linda is a full blooded Cajun , being 1/2 a Broussard and 1/2 a Guidry. You repeat the process with the rest of the seafood, except for the lobster. Warm rice is awesome, but it can certainly be reheated in the microwave easily. Either way, it's sure to be a hit with all your family and friends! Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. Mr. B's Gumbo Ya-Ya 1 lb. You've added your first Trip Builder item! Scrape up any browned bits from the bottom of the pot with a wooden spoon. Also added okra. Orders that go out Thursday must be shipped Overnight. Also, please, please dont make substitutes in this recipe unless otherwise specified. Ingredients 1 pound andouille sausage, cut into 1/4-inch-thick slices 4 skinned bone-in chicken breasts Vegetable oil cup all-purpose flour 1 medium onion, chopped green bell pepper, chopped 2 celery ribs, sliced 2 quarts hot water 3 garlic cloves, minced 2 bay leaves 1 tablespoon Worcestershire sauce 2 teaspoons Creole seasoning Cook for 10-15 minutes, or until softened. Add the salted butter to the hot pan and allow it to melt. Cook the roux: Reduce the heat to medium. , Weve been making gumbo for years for our annual New Years Day party, and I have a few tips and tricks to making the hosting and entertaining easier on yourself. For jambalaya, rice is lightly simmered in broth and mixed with various proteins like chicken, sausage, or seafood. Some sources say that gumbo originated in Africa; others claim that it came from France. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. Then, you put the shells back in the pot and cover them with water. Shrimp Etouffee & Southern Fried Grit Cakes $12.00. If you cant find fil powder, no worries. Increase the heat to high and bring to a boil. Toss in the onion, celery, plus green bell pepper once the roux has reached a deep chocolate brown color. Will definitely make again! The best rice is white rice preferably long gram for gumbo. Each variation earns a spot on the gumbo continuum. I cooked a delicious Chicken Andouille Sausage Gumbo last May. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. Jack Daniel's Chocolate Mousse Pie (Whole) $35.00. Also, I normally cook two gumbos for this party, but if you have a burner and a large cast iron pot, you can cook a gumbo this size. I had my fair share of gumbo when I was growing up in New Orleans, but the classic Cajun gumbo is the one I make on repeat! He said our party had the most cars in the neighborhood so he stopped by and ate some gumbo. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. (When we used to host our NYD gumbo parties, wed make the gumbo the day before, let it chill in the fridge overnight and then reheat on the stovetop the morning of.) Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. One of those foods was gumbo. (Skim off any foam that may rise to the top of the pot.) Soups. This gumbo is no exception, and if you like this then I know youll love Jambalaya and Instant Pot Red Beans and Rice. (This is similar to 8 quarts or two gallons of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 20 people, To feed a crowd of 30 people, serve 60 cups of Gumbo. Fil powder can be found in most spice sections of large grocery stores (most likely Zatarans brand of gumbo fil). Heavy-gauge cast iron distributes heat evenly for slow cooking classic New Orleans jambalaya, beans & rice, chili, beef stew, and gumbo. In July 1880, after the New Orleans City Item ran an article on gumbo, they received a letter from "a lady who is a very competent authority in such matters" instructing them on the "genuine Creole method of making gumbo." She provided instructions for a standard chicken and . When the oil is shimmering, add the flour. (4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saut, stirring occasionally until tender. Drain on paper towels, reserving drippings in Dutch oven. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. Flavorful and hearty gumbo is perfect with basmati rice for a cozy winter warm-up or perhaps even a rockin' summer social. Add to large pot. Add chicken, sausage, and shrimp and taste. You let the shells simmer for 10 minutes, drain them, and discard the liquid. The best way to add garlic to your gumbo is to use a garlic press. Once the flour is cooked, you pour in stock and whisk it into the onion mixture. Garnish, if desired. This seasoned Jambalaya Pot features reinforced tripod legs and includes a cast iron lid, steel tripod stand, and two lift hooks. If adding to chicken and sausage, use only 8 ounces. Gallon Shrimp & Crab Gumbo + Steamed Rice (Chilled) $60.00. (This is similar to 20 quarts or 5 gallons of Gumbo). Add the stock to roux, stirring constantly to prevent lumps. Come to New Orleans and youll find gumbo served at every Cajun or Creole restaurant, whether its a classic version or an interpretation. However, if youre using only shrimp, you may add an extra 1/2 cup of cooked rice per person. The key to any gathering that involves food is everyone having fun. Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups). PDX 2-9,11,12,14,16,21,27,29,34,36,37,39,40 011823.1 Add about one gallon or more of water. Gumbo is an art, not an exact science. Stir in cajun seasoning, to taste. Zydeco Louisiana Diner. Close the lid and lower the heat to a simmer. To say theres one recipe for gumbo does a disservice to the spirit of the beloved Southern dish. If you cant find fresh seafood, consider purchasing frozen or ordering the items from a shop that will ship them to your doorstep. You should proceed with the next step when the sauce does have a body to it. The reasoning behind this is that you may choose not to use all of each vegetable, and this way, you can freeze any leftovers for later use. Allow 1-1.5 quarts per person. You bring the whole thing to a boil again and reduce the heat. Roux takes the longest to prepare out of anything, so I recommend starting this first. Measure out your water and stock. Add chicken broth veggies, parsley, and roux to the pot and stir well. Its loaded with shrimp, chicken and smoked sausage in a zesty tomato based stew. Make entertaining easy! Back to top. Alcott did not mention Creoles or Cajuns, but she noted that the men liked oysters while the women preferred chicken. Its easy to make because it doesnt require much effort. Add chicken stock, grilled chicken . Meat - 3 bone-in chicken thighs, 1 lbs andouille, 1 lbs shrimp. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. Nothing tastes better on a cold winter day. 2023 PRI. The step may take a little longer if fresh okra is used. I hope yalls gumbo tasted amazing! When the crabs are cool enough to handle, snap both claws off then break the body in half. Remove to paper towels, reserving drippings in Dutch oven. It works out to 8-10 servings per gallon. The recipe is in restaurant quantity. , If you cant find one of the seafoods, consider adding proportionate amounts of the other two. You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTfor more great recipes! Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Turn the heat down to medium-low and cook the roux while stirring frequently for 30 minutes to an hour or until it reaches a dark chocolate brown color. Simmer: Add 6 cups low-sodium chicken broth. With much consideration for tradition, my recipe is a classic take on the good-for-your-soul chicken and andouille sausage gumbo. Key Lime Pie (Whole) $28.00. Usually use 20 lbs. At Liuzza's by the Track, in Mid-City near the Fairgrounds Racetrack, you can have the best of both worlds: chicken, sausage and shrimp all in one! Then, once the shells are cool enough to handle, you pull out the meats and set aside. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. For this recipe, youll need 1 cup oil and 1 cup flour. Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Gift Cards. )Because of the price tag that comes with keeping seafood fresh, this recipe is a special one and is pricier than other gumbo recipes. Rice is usually on the bottom and served steaming hot. The chicken broth should be added gradually, one cup at a time, while constantly stirring to ensure the sauce thickens. Try our Gumbo by the Gallon by placing your order at least 1 week in advance and give us a call @ 1-708-466-2836 or 1-773-807-5148 1 gallon feeds- 24 gumbo lovers (serving and ratio suggestion 8oz Bowl. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. If you come back to complain, I will say I told you so. Boil rice. Violaseafood stock. The roux changes color based on the warmth and components used; hence it could take a long time to make this step. Directions. Add enough oil to drippings in Dutch oven to measure 1/2 cup. If you give it a try, will you let me know how it goes? Heat a skillet over medium heat on your stovetop, and add the oil. We love a second day gumbo, too. Chop the veggies. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso). GUMBO - Freeze date 5/27/07 and brought back to life 10/01/07. Cook over medium-high heat until tender. We also boast some of the most loyal customers in town, many who have been with us from the beginning. I do not season either of these because there is already plenty of flavor in the meat, and you do not want to over-season. Stir and saut for several minutes. (So if you can't find crab, add 3/4 lb. You can find brown rice at most grocery stores. (You need 16 oz. Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. The word gumbo literally is African for okra. RATE and COMMENT below! The fact that this recipe does not initially contain okra and simply suggest you can add okra if you want tells me a lot about the author of this recipe.

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