Ingredients for Gumbo
- Vegetable Oil
- All Purpose Flour
- Onion
- Fresh Parsley
- 1 cup chopped celery
- Green Bell Pepper
- Red Bell Pepper
- Scallion
- 4 cloves garlic (minced)
- Chicken Broth
- 2 teaspoons salt
- 1 tablespoon Creole seasoning
- Sausage
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How to Make Gumbo
- In a large stockpot, whisk together 1/4 cup vegetable oil and 1/2 cup all-purpose flour over medium-high heat. Cook, stirring constantly, for 15-20 minutes, or until the roux is a deep, dark brown color (almost black).
- Add 1 large onion (chopped), 1 cup chopped celery, 1 green bell pepper (chopped), 1/2 cup chopped parsley, 1/4 cup chopped scallions, and 4 cloves garlic (minced). Cook for 10 minutes, or until vegetables are tender, stirring frequently.
- Pour in 8 cups of chicken broth, 2 teaspoons salt, and 1 tablespoon Creole seasoning. Stir well to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Add 1 pound of shrimp (peeled and deveined), and/or your choice of meat (1 pound Andouille sausage sliced, or 1 pound cooked chicken, diced). Simmer for 10 more minutes, or until the shrimp are pink and cooked through.
- Serve hot over steamed white rice. Garnish with extra parsley and a generous dash of Tabasco sauce!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
8g
Fat
65g
Carbs
4g
