Sunday, October 5, 2008

Jackie's Gumbo Recipe

Here is my gumbo recipe. This makes about a 1/2 gallon. You can double, triple or quadruple depending on crowd size. It freezes really well.

In large stock pot or Dutch oven:
Make Roux:
6 T olive oil or coconut oil
2/3 c flour (I use Whole Wheat Pastry flour)
mix these together then cook on low heat until dark brown, stirring frequently (especially at the end)

1 onion, chopped
1 large green bell pepper, diced
4 minced garlic cloves
(I also like to add zucchini, yellow squash, okra, spinach, lettuce, or collard greens, if on hand)
3 cups water (or 3 cups of chicken, beef, seafood or pork broth)
beef or chicken bouillon, to taste (I use the healthy stuff from OR spice)
2 cups of diced tomatoes (fresh if possible, but canned will work, too)
1 cup shrimp cocktail sauce, chili sauce or barbecue sauce
2 Tbl molasses
1/2 cup chopped fresh parsley or 2 TB dried
2 cups shredded meat (I use turkey, pork or beef)
2 cups chopped smoked sausage (any kind you like)
1 lbs shrimp (peeled) (can add other seafood if on hand)
hot pepper sauce, salt and pepper to taste

Bring to a simmering boil and let it simmer, lid off, until flavors have blended.

In the meantime, cook 1 or 2 cups of brown rice (sometimes I like to use a wild rice mixed with whole grain Jasmine rice) with two cups of water and a little oil. Simmer until liquid is absorbed. Throw this into the gumbo when done. Mix well, then serve.

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