First you make a roux. This is the easiest roux ever, but it takes a little time…so make plenty…it does keep a long loooooooong time.
The roux…
2 cups flour
Pour the two cups (or more) of flour into a cookie sheet or 9 x 12 baking pan. Bake at 400 degrees for 1 to 1 ¼ hours until the flour is a nutty brown color. Set aside and cool. Store in an airtight container.
The gumbo…
Saute together until tender in a little oil…
1 ½ cups chopped celery + the leaves
1 large onion chopped
1 large bell pepper chopped
Stir in 1 cup of the roux. Mixture will be brown and a little pasty. Stir constantly and let everything blend for a few minutes.
Add…
3 bay leaves
Salt & Pepper to taste
1 tsp Tabasco sauce
½ tsp Thyme
2 cups of chopped tomatoes (canned stewed tomatoes work well)
2 cups of sliced okra (if you buy frozen, use the whole bag)
3 cups of water
Simmer and covered for an hour stirring on occasion. This can cook for a couple of hours on low heat if you have the time and patience. Stir often to keep from sticking. Add more water if you like a thinner gumbo. The vegetables will melt away…it’s really nice.
Add…
3 cups of coarsely cut cooked chicken
1 lb. smoked sausage, sliced and browned (Polish kielbasa works great too)
1 or 2 lbs of raw peeled shrimp
Simmer another ten minutes minimum.
Serve in bowls over hot rice. Feeds six to eight people.
Gumbo!!!!
Michael’s Gumbo
First you make a roux. This is the easiest roux ever, but it takes a little time…so make plenty…it does keep a long loooooooong time.
The roux…
2 cups flour
Pour the two cups (or more) of flour into a cookie sheet or 9 x 12 baking pan. Bake at 400 degrees for 1 to 1 ¼ hours until the flour is a nutty brown color. Set aside and cool. Store in an airtight container.
The gumbo…
Saute together until tender in a little oil…
1 ½ cups chopped celery + the leaves
1 large onion chopped
1 large bell pepper chopped
Stir in 1 cup of the roux. Mixture will be brown and a little pasty. Stir constantly and let everything blend for a few minutes.
Add…
3 bay leaves
Salt & Pepper to taste
1 tsp Tabasco sauce
½ tsp Thyme
2 cups of chopped tomatoes (canned stewed tomatoes work well)
2 cups of sliced okra (if you buy frozen, use the whole bag)
3 cups of water
Simmer and covered for an hour stirring on occasion. This can cook for a couple of hours on low heat if you have the time and patience. Stir often to keep from sticking. Add more water if you like a thinner gumbo. The vegetables will melt away…it’s really nice.
Add…
3 cups of coarsely cut cooked chicken
1 lb. smoked sausage, sliced and browned (Polish kielbasa works great too)
1 or 2 lbs of raw peeled shrimp
Simmer another ten minutes minimum.
Serve in bowls over hot rice. Feeds six to eight people.