Soups: Janet Lefkowitz Gumbo

By JoFClark

Ingredients

• Add:
• 1 cup oil (part butter, part olive oil)
• 1 cup flour
• Janet uses less to make roux
• 8 stalks celery
• 3 large onions
• Green onions
• 1 green pepper
• 2 cloves garlic
• Add to roux
• Cook 30-45 minutes
• 1/2 fresh parsley
• Add 2 lbs okra with 2 T shortening. Cook til no longer ropey.
• 2 quarts chicken stock
• 1-2 quarts water (use part of stock from some shrimp in shells cooked in lots of Old Bay, lemon and celey tops)
• Lots of L&P Louisiana hot sauce
• 3-4 cans diced tomatoes (with Italian seasonings)
• Ham hock
• Salt and pepper
• 1-2 bay leaves
• Thyme
• Herbs de Provence
• Cook a long time, several hours, slowly.
• Add:
• 4 lbs shrimp
• 4 lbs jumbo lump crabmeat (add 30 minutes before serving)
• 3 quarts oysters (cook in own juice - cook til starts to curl)
• 2 cups cooked chicken, optional
• Add oysters and chicken last.

Preparation

Step 1

See above.