No word, still.
So I'm making gumbo for dinner, sans the shrimp. We've had enough shellfish for a while. Here's my recipe:
1 cup flour
1/2 cup vegetable oil
2 Tablespoons butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 large garlic cloves finely diced
2 bay leaves
1 -10 ounce can chopped tomatoes
1/2 teaspoon cayenne pepper
2 boneless chicken breast halves cut into bite size pieces
1 1/2 c. chopped lean smoked sausage
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon Tabasco
2 tablespoons chopped parsley
1 1/2 quarts chix stock
1/2 lb. shrimp, peeled and deveined
In a 3-quart pot, melt fats and add flour to make a roux. When roux is the color of milk chocolate add onions, pepper, celery and garlic. Saute' for 8-10 minutes until vegetables are soft.
Add chicken stock, bay leaves, sausage, seasonings, tomatoes, cayenne pepper, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.
Add chicken, cook 1 more hour stirring every 15 minutes. Remove bay leaves.
Turn off heat, add shrimp, stir and leave covered for 10 minutes. Stir before serving.
Serve with a cooked rice.
This is an adaptable recipe. Add or subtract what you have to use. The only things non-negotiable are the roux, peppers, onions, tomatoes, chicken and sausage. It multiplies and divides well.
Note: Most gumbos include okra. I have to be in the mood for it.