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Landscapes Cajun Gumbo

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CATEGORY CUISINE TAG YIELD
Meats Cajun 1 Servings

INGREDIENTS

3/4 c Bacon dripping or oil ( for Roux}
3/4 c Flour (For Roux)
Steamed rice (apprx 3 quarts after cooked)
4 Onions, quartered
1 Bell Pepper
5 Cloves garlic
1 bn Green onions, chopped
5 qt Water
1 sm Bottle of file
2 lb Okra, cut into slices
sm Amount cayenne pepper, ( ask Carl)
Onion salt, small amount
4 lb Shrimp, headless
3 lb Good link sausage, approx (up to 4)
5 Boneless Chicken breasts, cut in small cubes (up to 6)

INSTRUCTIONS

Boil vegetables in water til the vegetables settle to bottom (or done).
Make a roux with 3/4 cups oil or bacon drippings, heat oil and stir in
apprx 3/4 cup flour, stirring constantly til dark brown. Fry okra in a
little oil til soft (dont brown). Stir okra into gumbo. Add Chicken, Season
with file. Cook apprx 3 hours, add seasoning ever so often while cooking.
After the 3-hours, add the shrimp and cook apprx another 30 minutes (check
shrimp, if done quit cooking).
Serve over rice....feeds apprx 12-15
Caution....DO NOT SAMPLE TOO MUCH, OR IT WILL FEED ONLY 3-4 lol)
This is authentic Cajun gumbo, simply a stew, every day fare for bayou
people. A "dish to die for", for those not exposed to Cajun culture. Every
New Orleans (Louisiana) chef takes great pride in their "Gumbo". If you
don't have a recipe you like, this is a keeper. You may have to play with
it to get the seasonings right to your taste (like the cayenne). I also put
canned tomatoes in mine, and use a crab boil bag. Some use crab instead of
chicken, but I like the chicken better. Some use cut up fish filets, but I
prefer not to. The trick is the "roux", it must be stirred almost
constandly on medium heat to keep from burning. It is suppose to be thick,
not runny and cooked until dark brown (not black). When we make the gumbo ,
we make enough to freeze some in freezer bags for later. Work with this and
you will be proud of the outcome, a great dish to serve friends.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by CARL TIRPITZ
(HRUZ94A) on Jul 10, 1997

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