Chef Eddies Seafood Gumbo

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Chef Eddies Seafood Gumbo Ingredients

2 c Green pepper; chopped	2 tb Gumbo file
2 c Celery; chopped	Salt and pepper; to taste
2 c Onion; chopped	3 Bay leaf
1/2 c Garlic; chopped	1/8 c Worcestershire sauce
1 lb Andouille sausage; sliced	1 ds Kitchen bouquet; for dark
1/4 c Olive oil	1 c All-purpose flour
2 1/2 lb Chicken; boiled & cubed	1/2 c Fat skimmed from mixture or
Rich broth from cooking	2 lb Okra; cut 1 inch thick
2 c Canned italian tomatoes;	Seafood in amounts of your
2 tb Oregano	White fish in 1/2 inch
1/8 c Hot sauce

Instructions for Chef Eddies Seafood Gumbo

In a large pot saute in olive oil the onions, peppers, celery, garlic and sausage. When translucent add cooked chicken and oregano. Then add tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce, salt, pepper, and hot sauce and bring to simmer. Add kitchen bouquet if desired. Brown the flour in a 325 degree oven until brown. Mix with fat from above mixture to make roux. Add roux to the mixture and stir well. The mixture should thicken to the consistency of a medium cream sauce. Let this simmer 10 minutes. (Then you can cool and divide this base into containers for freezing, if desired.) Bring base to a boil. Add all seafood except oysters. Bring back to a boil. Reduce heat to simmer. Add oysters and okra. Let simmer for 10 minutes and serve immediately on steamed rice. Recipe by: Chef Eddie, Magnolia Grille, Apalachicola, FL Posted to MC-Recipe Digest V1 #876 by shade on Oct 30, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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