Gumbo

Louisiana is known for its delicious style of cooking from Cajon to Creole. A family favorite in our household is Gumbo. Just saying the word stirs up a bunch of wonderful memories and too many pots of Gumbo to count. In October Gumbo is presented with it’s own National Gumbo Day. I would like to share my Grandma’s gumbo recipe with you. I hope I’m not breaking any family code to secrecy when I share this recipe with y’all! When you make Gumbo you have to make a large batch and you have to share, share with friends and family.  So you might want to double the recipe to make sure you have plenty to go around. Make a big batch of rice and acompany with your favorite salad and you have a complete and wonderful meal.

Ingredients:

• ¼ c. all purpose flour
• 4 T. butter
• 1 c. green onions, chopped
• 2 cans (8 oz.) clam juice
• 1 can (28o oz.) Italian plum tomatoes
• 1 t. Worcestershire sauce
• 2 bay leaves
• ¼ t. thyme
• ½ t. granulated sugar
• 2 lbs. medium shrimp (seafood may be a mixture of other shellfish, such as crab and oysters)
• 1 pkg. (10 oz.) frozen okra, sliced
• ½ t. gumbo file powder
• Salt and pepper

Directions:

1. Brown the dry flour in a pan over low heat until nutty brown, do not burn. This may take up to 45 minutes.
2. Sauté the green onions in the butter until soft.
3. Add flour and clam juice and cook until thick.
4. Add remaining ingredients EXCEPT okra and gumbo file powder and cook for 10 minutes.
5. Add okra and cook for additional 10-15 minutes.
6. Add file powder at end, do not cook file powder.
7. Serve over rice and enjoy!

Tags: cooking ideas, cooking recipes, dinner party, hosting

This entry was posted on Wednesday, October 13th, 2010 at 3:45 am and is filed under dinner ideas, fun foods. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.