Granny's
Shrimp
&
Sausage
Gumbo
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup onion -- chopped
1/3 cup celery -- chopped
1/4 cup green pepper -- chopped
4 cloves garlic -- minced
Salt & black pepper
1 tesp Red pepper
1 tbs Cajun seasoning
3 cups chicken broth -- heated
8 ounces andouille or smoked sausage*, quartered lengthwise -- cut into
1/2" slices
1 1/2 cups okra -- sliced, OR 10 ounces frozen cut okra -- thawed
2 bay leaves
1 1/2 pounds frozen, shelled shrimp** -- thawed
2 cups hot cooked rice
. ** You can substitute chicken for the shrimp. Use 1 whole boneless,
skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into
bite sized pieces.
in a large heavy saucepan or Dutch oven combine flour and oil till
smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce
heat to medium. Cook and stir about 15 minutes more or till roux is the color of
a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook
over medium heat for 3-5 minutes or till vegetables are just crisp-tender,
stirring often. Gradually stir in hot chicken broth, sausage, okra and bay
leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer
20-30 minutes, or until chicken is tender--if using shrimp, add during last 5
minutes of cooking.
I'll
not listen to reason. Reason always means what someone else has to say.