| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Pam’s stuff, Cajun & cre, Already pos | 6 | Servings |
INGREDIENTS
| 1/3 | c | All-purpose flour |
| 1/4 | c | Cooking oil |
| 1/2 | c | Onion; chopped |
| 1/3 | c | Celery; chopped |
| 1/4 | c | Green pepper; chopped |
| 4 | Cloves garlic; minced | |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Red pepper |
| 1 | ts | Cajun seasoning |
| 3 | c | Chicken broth; heated |
| 8 | oz | Andouille or smoked sausage*, quartered lengthwise, cut into 1/2" slices |
| 1 1/2 | c | Okra; sliced, OR |
| 10 | oz | Frozen cut okra; thawed |
| 2 | Bay leaves | |
| 1 1/2 | lb | Frozen; shelled shrimp**, thawed |
| 2 | c | Hot cooked rice |
INSTRUCTIONS
* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. NOTES : Every time I try to make a gumbo without okra, I catch hell. So here is the recipe that always seems to be a hit! Modified from the traditional Better Homes & Gardens recipe. Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997
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