New Orleans Gumbo
Ingredients
6 strips center-cut bacon, diced
14 links (1 tray) regular breakfast sausage links, diced
6 T flour
2 onions, chopped
1.5 C celery, chopped
2 cloves garlic, minced
3 14oz cans diced tomatoes
1 8oz can tomato sauce
6 C chicken broth (or use bullion + water)
1 T salt
1t. black pepper
1 T parsley flakes
2 t creole seasoning (Tony Chachere's)
2 T file (ground sassafras) - can do without, but try to find it!
10 drops hot pepper sauce
1 lb frozen okra, sliced
2 chicken breasts, cubed and pre-cooked
8 oz container crab meat, with juice (lump or claw)
1.5 C shrimp, peeled (raw or cooked) (or like 2 lbs...)
3 T worcestershire sauce
14 links (1 tray) regular breakfast sausage links, diced
6 T flour
2 onions, chopped
1.5 C celery, chopped
2 cloves garlic, minced
3 14oz cans diced tomatoes
1 8oz can tomato sauce
6 C chicken broth (or use bullion + water)
1 T salt
1t. black pepper
1 T parsley flakes
2 t creole seasoning (Tony Chachere's)
2 T file (ground sassafras) - can do without, but try to find it!
10 drops hot pepper sauce
1 lb frozen okra, sliced
2 chicken breasts, cubed and pre-cooked
8 oz container crab meat, with juice (lump or claw)
1.5 C shrimp, peeled (raw or cooked) (or like 2 lbs...)
3 T worcestershire sauce
Directions
Makes a whopping 18C of soup - use your
biggest stock pot!
1. Saute diced bacon and link sausage in a soup pot over medium heat until cooked. Remove meat and save to add to soup at the end. If needed, add some EVOO to make drippings equal to appx. 1/3C. Add flour and whisk well to incorporate. Turn heat to very low and whisk constantly until the roux is very dark and fragrant - 20 to 30 minutes. (I usually skimp on this and just do it on medium for about 5 minutes)
2. Add onion, celery and garlic and saute 5-8 minutes or until turning translucent.
3. Add tomatoes, tomato sauce, broth and all seasonings and simmer for 1 hour.
4. Add all meats and okra and simmer 20 minutes.
1. Saute diced bacon and link sausage in a soup pot over medium heat until cooked. Remove meat and save to add to soup at the end. If needed, add some EVOO to make drippings equal to appx. 1/3C. Add flour and whisk well to incorporate. Turn heat to very low and whisk constantly until the roux is very dark and fragrant - 20 to 30 minutes. (I usually skimp on this and just do it on medium for about 5 minutes)
2. Add onion, celery and garlic and saute 5-8 minutes or until turning translucent.
3. Add tomatoes, tomato sauce, broth and all seasonings and simmer for 1 hour.
4. Add all meats and okra and simmer 20 minutes.
Nutritional Data
Servings Per Recipe: 18- Calories: 164.6
- Total Fat: 7.0 g
- Cholesterol: 77.6 mg
- Sodium: 862.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.5 g
- Protein: 17.9 g
No comments:
Post a Comment