Gumbo
3/4 cup vegetable oil 1
1/4 cup flour
1 cup onion 1/2
cup bell pepper
1/4 cup celery 1
Tbsp. salt
1 Tbsp. black pepper 1/2
tsp. cayenne
1 pound okra 2
quarts chicken stock
1 Tbsp. garlic 2
Tbsp. olive oil
1 lb. pork sausage 1
to 2 pounds shelled, deveined shrimp
1/2 pound cooked, chopped chicken 1/4
cup parsley
Chop all vegetables and slice sausage.
Make roux. Heal oil on
high heat until hot. Add flour and whisk
until blended. Continue to whisk on high
heat until color begins to brown and roux begins to smoke. Quickly reduce heat to medium and continue to
whisk, scraping sides and bottom completely until dark brown. Remove from heat and add onion, bell pepper,
celery and garlic. Stir well - be
careful of steam.
In large pot heat olive oil.
Add parsley, salt, pepper, cayenne and okra and simmer on medium heat
until okra is limp (about 20 minutes).
Add chicken stock and bring to boil.
Add roux, blend well and boil on medium heat for 30 minutes. Add meats and boil for 20 minutes. Serve over rice.
What we learned
