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Esay, Tasty Gumbo

2 cups Andouille sausage cut in 1/4 inch slices
1 1/2 pounds size 31 to 35 shrimp, peeled and de-veined
3 cups oysters
1/2 pound blue crab claw meat cut up
1 cup cooked chopped chicken
1 cup chopped celery
1 1/2 cups chopped onions
1 cup chopped green peppers
1 cup chopped red bell peppers
2 cloves chopped garlic
2 cups diced tomatoes
1 tablespoon Creole seasoning
1 teaspoon black pepper
1 tablespoon salt
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 tablespoon hot sauce
6 cups shrimp stock
3 cups fresh or frozen diced okra
2 tablespoons sassafras or file powder

In a large pot, brown sausage over medium high heat. Add celery, onions, bell peppers, and garlic and simmer until onions look slightly transparent. Add tomatoes and seasonings and cook for a few minutes. Add shrimp stock and reduce heat. Let it come to a boil.

Add all the seafood and chicken. After a few minutes, add okra and cook for 5 minutes.

Add sassafras or file and cook over low heat for 15 minutes.

Create a roux* stirring it into the gumbo until thickened. Serve with white rice and a side vegetable dish of spinach, okra, or stewed tomatoes.

* To make a roux you will need:

1 cup flour
1/2 cup oil

In a large saute pan, heat on medium high to get it really hot. Add oil to the pan until hot. Stir the flour in slowly until it is completely absorbed into the oil.