Basic Gumbo Recipe

1. 1

   Prepare roux by heating 1/2 c. oil plus 2 Tbsp.

2. 2

   and 1 1/2 c. flour.

3. 3

   Cook till the mix browns, a little paprika helps.

4. 4

   (The darker the roux, the better the gumbo.)

5. 5

   Be careful not to scorch.

6. 6

   If it does scorch, throw it out and start over.

7. 7

   This takes constant stirring and about 45 min of very low heat.

8. 8

   This is the most important secret!

9. 9

   Add in onions, pepper and celery.

10. 10

    Saute/fry till vegetables are clear.

11. 11

    Combine in a large stock pot the roux, chicken, shrimp, bay leaves, and salt and pepper to taste.

12. 12

    I also add in Tony Chachere's seasonings.

13. 13

    Add in 4 to 6 qts liquid (chicken broth).

14. 14

    Simmer for at least 2 to 3 hrs.

15. 15

    (I often use duck in this gumbo; boil this separately, as the broth is too strong.)

16. 16

    Very good to feed a large crowd.

17. 17

    Serve over warm rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.