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Ingredients
1 stick butter or margarine
1/4 cup flour
1/2 cup celery
1/2 cup onion
1/2 cup red pepper
Minced garlic
Salt
Pepper
Your favorite seasonings
2 cups chicken or beef broth
1/2 rice
One or two Louisiana hot link sausages
1 cup shrimp
Any other combinations of meat or seafood
1 cup sliced okra
3 dashes of Gumbo File'
To Make Your Roux
Melt one stick of butter or margarine. Add flour , (depending on how thick you want it). Cook on medium-high heat until mixture turns chocolate brown in color. You may need to add a little more butter or oil during the process to keep the mixture smooth. (Be careful not to burn your Roux).
The Rest...
Add broth to Roux mixture, whisking or stirring until all lumps are gone, then add 1/2 cup of water, bring to boil, add rice. Reduce heat, and cook approx. 15 minutes or until rice is cooked to your satisfaction.
While rice is cooking, sautee' onions,peppers, and celery for a few minutes, then add to mixture. (if mixture is too thick, add a little water to thin).
Slice your hot links into thin pieces, then pan fry with garlic until links darken in color, then add to mixture. Add remaining meat/seafood and simmer on low heat for about 20 minutes, adding spices to taste.
The last 10 minutes add okra.
After 20 minutes, turn off heat, add Gumbo File', stir, serve, and enjoy! |
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