BOB RECIPE: Mardi Gras Gumbo

from:  Chef Randy Waters of Port Edward Restaurant (source: Suburban Woman Magazine)

Gumbo with okra and andouille sausage….mmm…that’s one I have no problems diggin’ in.

1/4 cup oil (or 1/2 stick margarine)
1 medium onion, chopped
1 medium green pepper, chopped
1 small jalapeno, chopped
1/2 cup frozen okra
2 celery stalks, chopped
1 teaspoon minced garlic
1/4 cup flour
2 plum tomatoes, chopped
1 tablespoon tomato sauce (or paste)
1 cup cooked chicken, chopped
1 cup chopped andouille sausage
1 gallon chicken stock
1/2 cup shrimp, peeled and deveined
1/4 cup crab meat
parsley, thyme, cayenne, paprika, gumbo file powder, salt and pepper

Saute the vegetables except the tomatoes and tomato sauce in the oil.  Add the flour and cook, stirring all the time until very colored.  Add the tomatoes, tomato sauce, chicken, andouille and 1 gallon chicken stock.  Bring up to a boil and then simmer 10 to 15 minutes.  Add shrimp and cook another 5 minutes.  Just before serving add the crab and spices to taste.  Gumbo file powder is both for taste and to thicken the Gumbo.  Serve over white rice.  Servings:  8 – 10. (from the Port Edward Joy of Seafood Cookbook).


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