Sunday, February 21, 2010


I love to make Gumbo. It changes every time I make it because I make it from leftovers, what's in season, what's on sale, or what's in my freezer. Today I made gumbo with chicken, tasso, shrimp, and andouille sausage. I actually jotted down notes as I made it -- so here is how I made today's gumbo (which will never be repeated).

3/4 of a Red Bell Pepper, Diced
1 Large Onion, Diced
3 Ribs of Celery, Diced
6 Cloves of Garlic, Minced

Added to a pot with oil covering the bottom, add salt, pepper, cayenne, Creole seasoning, and Louisiana hot sauce to taste.

Saute for approximately 15 minutes stirring frequently.

Add one 28 ounce (794)  can of crushed tomatoes, tasso, and andouille sausage. Simmer for approximately 15 minutes.

Add chicken broth (approximately 8 cups (2 liters)) and simmer for one hour.

About 30 minutes before serving, make rice.

About 15 minutes before serving taste and, if necessary, tweak the spices. Once you're satisfied, add the raw shrimp, cooked chicken and okra.

Serve with file (ground sassafras) and enjoy!!

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