Ingredients:
- Roux:
- 2/3 cup [or 150 0.00] oil
- 2/3 cup [or 150 0.00] flour
- 4 cup [or 900 0.00] measuring cup
- 2 cup [or 450 0.00] onion, chopped
- 1 cup [or 225 0.00] celery, chopped
- 1/2 cup [or 112.5 0.00] bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup [or 56.25 0.00] parsley, chopped
- 1/4 cup [or 56.25 0.00] green onion tops, chopped
- Approximately 1/4 cup water (optional, I didn’t need any)
- Gumbo:
- 1 cup [or 225 0.00] chicken stock or sticky chicken drippings
- 1 1/2 quart [or 1.35 0.00] hot water
- 1 tbl [or 14.7868 0.00] salt
- 1 tsp [or 4.92892 0.00] cayenne pepper
- 2 lb [or 907.2 0.00] shrimp
- 1 link sausage
- 4 cup [or 900 0.00] okra, chopped
Directions:
Mix flour and oil together in a 4-cup measure. Microwave on high 6 1/2- 7 minutes, stirring well in 1-2 minute increments, Roux will be dark caramel. Then add onion, celery, and peppers, pressing them down in roux. Microwave for 3 minutes, stir. Then add green onion, garlic, and parsley, stir well and microwave 2 minutes. Add hot water to bring mixture to 4 cup mark, (optional, I didn’t need to use any water). Pour into large stock pot. Add chicken stock and hot water, cover and cook for 10 minutes, then add half okra cook another 10 minutes, then add the rest of okra and link of sausage, cook another 10 minutes, then add shrimp and rest of the okra cook for 10 more minutes. Remove the sausage, slice and return to gumbo. Serve of a bed of rice.
Category:
Soup