Gumbo is a traditional Creole-Cajun dish that hails from Louisiana. There are an almost infinite number of variations on the dish, and it's said that no two pots of gumbo ever turn out the same, even if made using the same recipe. Whether or not that's true, they all taste delicious!
Things You'll Need
- 1/2 cup white flour
- 1/3 cup diced celery
- 1/3 cup diced onion
- 1/3 cup diced bell pepper
- 1/2 pound peeled shrimp
- 1 1/2 cup diced pork sausage
- 3 to 5 cloves garlic
- Chopped scallions for garnish
- 1 cup chicken stock
- 1/2 cup clam juice
- 1/4 cup white wine
- 1/4 cup tomato sauce
- 3 tsp vegetable oil
- One whole bay leaf
- 1/2 tsp each salt, white pepper, cayenne, thyme and oregano
- Bell pepper
- Cayenne pepper
- White wiine
- Tomato sauce
- White flour
- Pork sausage
- Ground white pepper
- Bay leaf
- Vegetable oil
- Clam juice
- Chicken stock
Cut the sausage into chunks and dice the vegetables.
Heat the oil in a shallow pan.
Add 3 to 4 tsp of flour, 1 tsp at a time. Stir to mix after each addition.
Cook until the mixture is a dark glossy brown.
Remove from the heat.
Add the vegetables then stir to mix.
Add the seasonings and mix again. Set the pan aside.
Add the liquid ingredients to a pan and heat until boiling.
Add the vegetable mixture, a spoonful at a time. Stir to mix thoroughly between each spoonful.
Add the garlic and sausage.
Let it simmer for 10 minutes.
Add the shrimp
Cook for 3 to 4 minutes and stir occasionally.
Remove the bay leaf.
Serve over rice and garnish with green onions.
Tips & Warnings
- This recipe serves two people.
- Gumbo is great for experimenting. The oil and flour mixture, called a roux, is the base of the gumbo, to which you can add just about anything you want as long as it's in the right amounts.
- Most gumbo recipes are very high in fat and sodium-this dish isn't for the diet-conscious!
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