Gumbo
When John announced this was what he was cooking, I rolled my eyes and knew I could always make a sandwich. I immediately thought spicey or fishy. NOT SO! Actually with a little tweeking, this could become a staple at the Shannon house!
2 tbsp cooking oil
1 lb sausage cut up (personally used mild italian & next time would remove casings using just the ground meat)
1 1/2 lb of deboned chicken
In a large frying pan heat the oil and add meats over medium heat. Stir often, remove meat when thoroughly cooked and put in large mixing bowl.
1/2 cup flour
1/2 cup oil
Add to frying pan and make a roux (paste). Do not scorch but cook until a tan color. You will need to stir it constantly. THIS will determine how pale the final product will become! When it reaches the color you like, pour into large pot.
2 cups bouillion liquid (it called for 4 but John misread it)
Add to large pot. Keep heat medium to low to avoid the "gravy" from burning on the bottom.
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small bag frozen okra
1 minced clove garlic
1 tsp salt
1/8 tsp cayenne pepper (I would add more)
Add to bowl with meat and mix well. Add to large pot as well. This needs constant stirring for 55 minutes with the less bouillion you use. This was supposed to be a soup but due to a misread ours was quite thick.
** my thought is at this point instead of keeping in a pot, I would put the meat/vegetable mix in a crock pot and after bringing the roux and broth to a boil, stir it in and cook for 2-3 hours. Then you would only have to stir occasionally.
Cook 1 cup rice per person.
Served with homemade cornbread.
This was good. I think it needs more spices. and would be just as yummy served with mashed potatoes!
Judy suggested putting it in a casserole dish and topping it with mashed potatoes like a shepherds pie!
See Deb's leftover veggie stew (posted next) as I used the leftover gumbo for that recipe.
2 tbsp cooking oil
1 lb sausage cut up (personally used mild italian & next time would remove casings using just the ground meat)
1 1/2 lb of deboned chicken
In a large frying pan heat the oil and add meats over medium heat. Stir often, remove meat when thoroughly cooked and put in large mixing bowl.
1/2 cup flour
1/2 cup oil
Add to frying pan and make a roux (paste). Do not scorch but cook until a tan color. You will need to stir it constantly. THIS will determine how pale the final product will become! When it reaches the color you like, pour into large pot.
2 cups bouillion liquid (it called for 4 but John misread it)
Add to large pot. Keep heat medium to low to avoid the "gravy" from burning on the bottom.
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small bag frozen okra
1 minced clove garlic
1 tsp salt
1/8 tsp cayenne pepper (I would add more)
Add to bowl with meat and mix well. Add to large pot as well. This needs constant stirring for 55 minutes with the less bouillion you use. This was supposed to be a soup but due to a misread ours was quite thick.
** my thought is at this point instead of keeping in a pot, I would put the meat/vegetable mix in a crock pot and after bringing the roux and broth to a boil, stir it in and cook for 2-3 hours. Then you would only have to stir occasionally.
Cook 1 cup rice per person.
Served with homemade cornbread.
This was good. I think it needs more spices. and would be just as yummy served with mashed potatoes!
Judy suggested putting it in a casserole dish and topping it with mashed potatoes like a shepherds pie!
See Deb's leftover veggie stew (posted next) as I used the leftover gumbo for that recipe.
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