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Name: Good Ol' Gumbo
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 1/2 Onion Chopped; 1 large Bell pepper Chopped; 1 large Jalapeno peppers Chopped; 3 stalks Celery Chopped; 14.5 ounces Whole Tomatoes Canned; 10 ounces Frozen sliced okra; 3 tablespoons Worcestershire sauce; 1/2 teaspoon Oregano; 1/2 teaspoon Garlic powder; 1/2 cup Vegetable oil; 3 tablespoons Butter; 3 tablespoons Vegetable oil; 3 tablespoons Flour; 2 (14.5 ounce) cans Chicken Stock; 1 pound Sausage; 1 pound Shrimp; 1/2 teaspoon Salt; 1/2 teaspoon Ground black pepper; 1/2 teaspoon Tony Chachere's Seasoning; 6 drops Louisiana Hot Sauce

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INGREDIENTS

1/2 Onion ; Chopped
1 large Bell pepper ; Chopped
1 large Jalapeno peppers ; Chopped
3 stalks Celery ; Chopped
14.5 ounces Whole Tomatoes ; Canned
10 ounces Frozen sliced okra
3 tablespoons Worcestershire sauce
1/2 teaspoon Oregano
1/2 teaspoon Garlic powder
1/2 cup Vegetable oil
3 tablespoons Butter
3 tablespoons Vegetable oil
3 tablespoons Flour
2 (14.5 ounce) cans Chicken Stock
1 pound Sausage
1 pound Shrimp
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1/2 teaspoon Tony Chachere's Seasoning
6 drops Louisiana Hot Sauce

Servings

INSTRUCTIONS

1. You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).

2. Cut up chicken into cubes and start boiling it in the large cooking pot(or whatever meat(s) you choose, just make sure it is cooked by step 13).

3. Dice onions, bell pepper/jalapeno, and celery then set aside (a.k.a. the ‘trinity’).

4. Heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.

5. Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You’ll want to burn it a bit to help add flavor to the gumbo.

6. Add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.

7. Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, ½ tspn. oregano, ½ tspn. Garlic powder, and okra, excluding the okra oil.

8. Cover and cook for 30 minutes.

9. *While that’s cooking make your roux:.

10. In frying pan heat 3 tablespoons oil up on med high.

11. Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).

12. Once brown, add the 1 ½ cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.

13. After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.

14. Add salt and pepper (and Tony Chachere’s Seasoning & Louisiana Hot Sauce).

15. Cover again and cook for additional 30 minutes.

16. Serve over rice or eat as a soup.

NOTES

Recipe adapted from: http://www.food.com/recipe/good-ol-gumbo-181035

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Good Ol' Gumbo

1/2  Onion Chopped
1 large Bell pepper Chopped
1 large Jalapeno peppers Chopped
3 stalks Celery Chopped
14.5 ounces Whole Tomatoes Canned
10 ounces Frozen sliced okra 
3 tablespoons Worcestershire sauce 
1/2 teaspoon Oregano 
1/2 teaspoon Garlic powder 
1/2 cup Vegetable oil 
3 tablespoons Butter 
3 tablespoons Vegetable oil 
3 tablespoons Flour 
2  (14.5 ounce) cans Chicken Stock 
1 pound Sausage 
1 pound Shrimp 
1/2 teaspoon Salt 
1/2 teaspoon Ground black pepper  
1/2 teaspoon Tony Chachere's Seasoning  
6 drops Louisiana Hot Sauce

1. You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
2. Cut up chicken into cubes and start boiling it in the large cooking pot(or whatever meat(s) you choose, just make sure it is cooked by step 13).
3. Dice onions, bell pepper/jalapeno, and celery then set aside (a.k.a. the ‘trinity’).
4. Heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
5. Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You’ll want to burn it a bit to help add flavor to the gumbo.
6. Add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
7. Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, ½ tspn. oregano, ½ tspn. Garlic powder, and okra, excluding the okra oil.
8. Cover and cook for 30 minutes.
9. *While that’s cooking make your roux:.
10. In frying pan heat 3 tablespoons oil up on med high.
11. Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
12. Once brown, add the 1 ½ cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.
13. After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
14. Add salt and pepper (and Tony Chachere’s Seasoning & Louisiana Hot Sauce).
15. Cover again and cook for additional 30 minutes.
16. Serve over rice or eat as a soup.

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Nutrition

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Serving Size: 1 Serving (553g)
Recipe Makes: 4 Servings

Calories: 893
Calories from Fat: 624 (70%)

Amt Per Serving		% DV

	Total Fat 69.4g	92 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 33.8g
	Polyunsanturated Fat 13.2g
Cholesterol 276.9mg		85 %
Sodium 1108.3mg		38 %
Potassium 1201.3mg		32 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 20.9g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 893

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