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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne. Ingredients:
2 cups white rice, cooked |
2 tablespoons flour |
3 tablespoons shortening |
1 cup celery, diced |
1 large onion, diced |
1 large bell pepper, diced |
2 garlic cloves, minced |
1 (6 ounce) can tomato paste |
1 quart water |
1 quart chicken broth |
1 (8 ounce) can clam chowder |
1 bay leaf |
5/8 teaspoon thyme |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
1 lb link sausage, sliced |
1 (12 ounce) package perch fillets, frozen, cut in squares |
1 (10 ounce) package frozen okra |
1 lb shrimp, cooked |
2 sprigs parsley (optional) |
Directions:
1. Prepare rice according to package directions.
2. Make roux by browning flour in melted shortening.
3. Add celery, onions and bell pepper and cook slowly until onion is clear.
4. Add other ingredients with exception of shrimp and parsley.
5. Simmer for at least 1 hour.
6. Add shrimp about 10 minutes before serving.
7. Just before serving add parsley.
8. Serve over hot cooked rice.
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