Louisiana Gumbo
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1/2 cup vegetable oil
- 1 cup flour
- 2 large onions, finely chopped
- 1/8 cup chopped celery
- 1/8 cup chopped bell pepper
- 1 clove garlic, chopped
- 1/4 cup parsley, finely chopped
- 2 cups meat (see notes)
- 4 quarts water
- 1 cup chopped green onion
- 1/2 teaspoon gumbo file powder
- salt and pepper, to taste
- rice
Heat the oil in a Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, until the flour becomes a dark, caramel color. Do not let it burn. Remove the pan from the heat and stir in the onions, celery, bell pepper, garlic, parsley, and meat. Mix well then slowly stir in the water. Bring the gumbo to a boil then reduce the heat to a simmer for 2 hours or until the meat is tender and the mixture has thickened. Remove from the heat and stir in the green onions and file powder and season to taste with salt and pepper. Serve hot over rice. Cook's Notes: Add any of the following meats: cubed chicken, sliced smoked sausage, diced pork, or seafood (add seafood only during last 10-15 minutes of cooking time.)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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