Gumbo

You-Name-It Gumbo

I call it that because it uses just about every ingredient you can name

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup flour
  • 1 large onion
  • 5 stalks celery (+/- depending on size)
  • 5 – 6 cloves garlic
  • 1 green pepper
  • 2 large carrots
  • 1 can tomatoes (Italian style with basil, oregano, garlic)
  • 1 cup chicken broth
  • water (about 2 cups)
  • 1 lb small potatoes
  • 1 cup kernel corn (frozen)
  • 1 bag okra (frozen, cut)
  • 1 pkg Andouille sausage (smoked chicken sausage)
  • 1 pkg Gulf shrimp (frozen – peeled, deveined, raw or cooked) (more doesn’t hurt)
  • Tony Chachere’s Creole Seasoning

  • 1 cup rice
  • water (2 cups)

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Allow about 2 hours for preparation and cooking

Prepare ingredients – cut into small pieces, I like mine about 1/2 inch or a bit larger — onion, celery, garlic, green pepper, carrots, potatoes, sausage

Use a large cast-iron dutch oven on the stove top to prepare the gumbo

Prepare roux – Heat oil in dutch oven on medium heat. Add flour – just dump it in. Cook over low to medium heat stirring almost constantly until mixture turns light brown – 15 to 20 minutes. I like to use a spatula, it nicely scrapes up anything that stick.

Add onion and cook about 5 minutes
Add remaining ingredients in the order they are listed about two minutes apart, this takes about 20 minutes

Adjust liquid by adding more water, if needed, to obtain a nice thick soup

Prepare rice (boil water, add rice, cook on very low heat about 15 minutes)

While rice is cooking add rinsed shrimp to gumbo and cook about 10 more minutes.

Adjust seasoning by adding Tony’s and/or salt to taste


To serve use soup bowls
Place a mound of rice in center of bowl
Ladle gumbo around rice
Dust with Tony’s seasoning (careful, this is spicy!)

.:.

© 2017 Ludwig Keck