| 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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