Gumbo

By Beefman-2

This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced scallion
• 6 cloves minced garlic
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon creole seasoning (Tony Chachere's)
• 2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)

Preparation

Step 1

1 In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black. 2 You will have to stir almost constantly. 3 This is called the roux. 4 Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly. 5 Add broth, salt, and creole seasoning. 6 (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff). 7 Cover pot and simmer 15 minutes stirring occasionally. 8 Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.). 9 Ladle over steamed white rice.