BAYOU GUMBO

By BobD

Ingredients

• Alligator sausage 1/2 Lb
• Vegetable oil 2 TBS
• Onion, chopped 1 C
• Garlic, minced 1 TBS
• Okra, 1/4-inch slices 2 C
• Green bell pepper, chopped 1 C
• Louisiana hot pepper sauce 1 TBS
• Worcestershire sauce 1 TBS
• Chicken stock or canned chicken broth 8 C
• Salt 1 1/2 tsp
• Cooked rice, hot 3 C
• Freshly ground black pepper 1/2 tsp
• Brown roux 1 C
• Oysters, shucked 1/2 Lb
• Crawfish tail meat 1 Lb
• Filé powder 2 tsp

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

1. Slice sausage 1/4-inch thick and then cut into half moons. Heat oil in a stockpot over medium-high heat. Add sausage; sauté.

2. Add onion and garlic and cook until onion becomes translucent. Add okra, bell pepper, hot sauce and Worcestershire; sauté until vegetables are tender. Stir in stock, salt and pepper; bring to boil.

3. Add brown roux, reduce heat to low and simmer 25 to 30 minutes.

4. Add oysters and crawfish; simmer until oysters are curled around edges and cooked through, about 7 to 8 minutes.

5. Stir in filé powder and ladle gumbo into individual bowls. Top with rice and serve.