Gumbo Recipe

Roux Directions:
Heat oil in cast iron pan. Add flour by 1/3 cup gradually. Stirring constantly with long-handled spoon. Keep stove on medium. A chair by the stove is nice because it will take 30-40 minutes to get a dark brown roux. If dark specks occur - you have probably burned it!!! If so, let cool, pour out, and try again! After roux is to desired color take off heat, roux will continue to cook a little and darken some. Pour off oil and take care with hot mixture - it will stick to you and burn you. When cool pour into clean container and keep in refrigerator. Will keep safely in sealed container for 1-2 weeks. If this isn't enough for 2 cups, add finished roux to a container and make more.

Gumbo Directions:
Use combinations of: Chicken (or shrimp and/or oysters), sausage, ham; or shrimp, oysters, sausage and crab.
Sauti onions, peppers, celery and garlic about 10 minutes. Add roux and beef broth. (May do roux days before and keep in refrigerator.) Add Pickapepper, seasonings, and tomatoes. Sauti sausage and ham together in separate pan until brown. Add to above mixture. If using chicken, cut raw and brown and then add to gumbo mix

Cook 3-4 hours in large pot with heavy bottom. Don't burn. If too thick add beef broth, chicken broth, tomato juice or water. May refrigerate at this point. Next day. Bring soup to boil and add frozen okra. Add shrimp when soup is back up to boil. Cook shrimp until pink (3 minutes or so), add oysters and cook until oysters ruffle. Add crab.

Serve with 1 scoop white rice in bottom of bowl, garnish with green onions