Make Gumbo For a Cold, Rainy
Night's Fare

 

by: Bobby McDonald

It's a little less than two weeks away from "Fat Tuesday," and it's pouring down rain outside, and cold! And, you know it's going to be only a matter of time before the family is going to be asking "What's for supper?" Now's the perfect time to get in the Mardi Gras spirit and start that pot of Gumbo!

Try the following recipe or change it to meet your family's specific tastes, as you enjoy a New Orleans' tradition:

 

Shrimp Gumbo

 

 

1/4 cup flour

1/4 cup bacon grease

3 celery ribs, chopped

1 green pepper, de-seeded and chopped

1 onion, chopped

1 (32 oz.) Carton of Chicken Broth

3 cloves garlic, minced

1 tablespoon sea salt

1/2 teaspoon cayenne pepper

1 teaspoon freshley ground black pepper

2 pounds uncooked, large shrimp, peeled & de-veined

1 pound cooked sausage links, cut into 1 inch slices
1 Pkg (16 oz.) sliced okra

4 green onions, sliced tops and all

1 tomato, chopped

2 teaspoons gumbo file powder

Hot cooked rice

In a Dutch oven, place over medium heat and add flour and grease,
mixing & cooking well, until a carmel color (about 10-12 minutes). Do
not overcook.
Add celery, green peppers, and onion, cooking and stirring for 5-6 minutes,
until tender.
Stir in the broth, garlic, salt, peppers, and bring mixture to a boil.
Reduce heat and cover and simmer for 30 minutes.
Add the shrimp, sausage, okra, green onions, and tomato.
Return to a boil.
Reduce heat, then, cover and simmer for 10 minutes, until your shrimp
have turned pink.
Stir in the file powder.

Serve with hot cooked rice!

Enjoy!!!!

______