Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Boneless skinless chunked up
- 2 lb Andouille Sausage split and
- 2 lb Large shrimp; (shelled and
- 1 lg Onion chopped; (the more the
- 1 sm Bell pepper chopped
- 2 Stalks celery chopped
- 2 pk (big) of frozen cut okra
- 1 cn Diced or sliced stewed
- 1 cn (regular size) Rotel
- 1 lg Bunch of fresh garlic; (cant
- 1 bn Green onions chopped
- 1/2 ga (or therabouts) water
- 1/2 Bay leaf
- 1/2 c Oil
- 1/2 c Flour
- 4 tb Parsley
Preparation
Until such time here is the recipe..made a big pot full..not sure how much but probably close to 22 qts. This is Texas Gumbo which goes easy on the rice and heavy on the good stuff. Shell and devein the shrimp..put the shells on the back burner to simmer in the water to make some shrimpy tasting stock. Cut up the chicken and brown it off in the oil. When the chicken gets browned up..take it out and brown up the Andouille in the same grease. When the Andouille gets brown..take it out and measure the grease you got left to come up with about half a cup..mix the the flour in the grease and make a roux. When the roux gets nice and brown throw in the trinity (onions bell pepper celery). Cook about 10 min or so then throw in the shrimp stock..both cans of tomatoes...chicken..sausage and garlic. Let that mess chuckle away for about an hour adding more stock if it get too thick. When the hour is up...chunk in the okra and green onions ...let it go about 30 mins. more or till the okra gets edible..then chunk in the rice and let it cook till the rice is tender..about 15 mins or so. When the rice is done throw in the shrimp and the parsley and cook for no more than 5 mins. Salt and pepper to taste..and serve over and alongside cornbread with plenty of Louisiana Hot Sauce. Posted to bbq-digest by "Jeff D. Wheeler" on Dec 28, 1998, converted by MM_Buster v2.0l.
