Creole-Cajun Gumbo

By Jaymers

Ingredients

• 2 tbsp vegetable oil
• 1/4 C all purpose flour
• 2 cloves garlic, minced
• 1 large onion, chopped finely
• 2 stalks celery, sliced thinly
• 1 medium sized green bell pepper, seeded and diced
• 2 16oz cans whole chopped tomatoes with juice
• 1 bay leaf
• 6 C chicken broth
• 1 1/2 lb raw medium-sized deveined shrimp
• 1 lb fresh lump crabmeat
• 1/2 lb kielbasa or smoked sausage, cut into 1/4 in pieces
• 1/4 C chopped fresh parsley
• 5 scallions (including green tops), sliced
• 2 tsp Ken's Gourmet Gumbo File
• 2 - 3 tsps Ken's Groumet Cajun Seasoning
• 4 C hot cooked rice

Preparation

Step 1

1. Heat vegetable oil in stockpot over low heat.

2. Stir in flour until blended.

3. Make roux by cooking slowly and stirring mixture until it is rich brown in color.

4. Add garlic, onion, celery, and bell pepper; cook and stir just until vegetables soften. Stir in tomatoes with juice and bay leaf. Cook about 5 minutes.

5. Stir in chicken broth, shrimp and crabmeat. Simmer 5 minutes.

6. Meanwhile cook smoked sausage until browned around edges and drain fat.

7. Add sausage, parsley, scallions and seasonings to the simmering mixture.

8. Simmer 5 additional minutes.

9. Spoon rice into soup bowls and cover with gumbo.