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My gumbo recipe March 6, 2013

Posted by fetzthechemist in Uncategorized.
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This is an honest-to-goodness Cajun gumbo, gleaned from several recipes and combined to suit my tastes. It can be made with chickeninstead of ham (for Jewish or Moslem dietary concerns), or even vegetarian by leaving out the meats. It is that tasty.

 

Ingredients (this makes enough for 2 or 3 hungry people)

1 tablespoon of cooking oil (or one large pat of butter)

2 tablespoons of flour

1 large onion, diced

3 stalks of celery, chopped

1 medium bell pepper, diced

2 cloves of garlic, minced

25 to 30 okra, cut into ½-inch long rounds (do not rinse, frozen ones work, too)

3 medium tomatoes, diced (or one can of stewed/ diced tomatoes)

1 can of chicken broth

2 hot Italian sausages or the equivalent of Andouille or other smoked sausage, if you can get it, sliced into rounds

Approximately a 4-inch square of a ham slice, diced

½ cup of small shrimp or pieces of large shrimp

1 cup of pre-cooked rice

1.2 teaspoon of chili powder

3 pinches (1/8 teaspoon) of Cayenne pepper – optional for wimpy eaters

1 teaspoon of salt

½ teaspoon of black pepper

1 teaspoon of file’

Heat oil (or butter); add flour; make a dark roux (brown the flour)

Add garlic and lightly sauté

Add celery, onion, and bell pepper; cook until tender (onion is clear)

In a separate pan, brown sausage and ham; drain excess oil

Add okra and tomatoes to main pan, simmer for ten minutes

Add broth, sausage and ham

Season with chili, Cayenne, salt, and black pepper

Simmer for ½ hour

Lightly sauté shrimp (you can use the same pan as used for the meats)

Add shrimp, rice, and file’; simmer for 10-15minutes.

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