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Blue Bayou Gumbo

GUMBO
Blue Bayou Copycat Recipe

Serves 10 -12

1/4 cup butter
1/4 cup flour
1 cup onion, diced
1 cup celery, diced
2 quarts chicken stock
1 cup okra, sliced
12 ounces meat (cubed chicken, andouille sausage and or shrimp)
1 (6-oz.) can diced tomatoes
1 teaspoon Cajun seasoning
1 teaspoon gumbo file
1 tablespoon salt, divided use
2 cups rice, cooked  (optional)
2 tablespoons olive oil
3/4 lb green bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons parsley, chopped

Place room temperature butter in a small saute pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown. Add the onion and celery. Cook for 5 minutes. Add the stock and stir. Simmer for 10 minutes. Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste. If you are adding seafood, add it at the very end and make sure it is completely cooked. Add filé. Mix well and serve over rice.


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