Gumbo
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Roux: ½ c flour 3/8 c canola oil Gumbo: ¼ c canola oil 1¼ c green pepper, diced 1¼ c celery, diced 1¾ c onion, chopped 2 cloves garlic, minced 1/6 jalapeno, minced 1½ c water 1 Tbsp chicken base 1½ c V-8 juice 3 c diced canned tomatoes ½ lb Kielbasa sausage, thinly sliced ¼ lb Andouille sausage thinly sliced 1/8 lb cooked ham, chopped 3/8 lb cooked turkey chopped 2 bay leaves ½ c parsley, finely chopped ½ tsp basil ½ tsp marjoram ½ tsp thyme ½ tsp coarse ground black pepper ½ tsp tabasco sauce ¼ tsp cayenne pepper ¼ tsp salt 1 tsp worcestershire sauce 1 lb frozen okra |
Prepare roux: in oven-proof pan mix oil and flour, bake at 300 for 20 min, until it is the color of sand. set aside to cool. In large pot, heat oil over medium heat, saute onions, garlic, jalapenos for 5 minutes. Add celery and green pepper and continue saute until crisp tender. Completely dissolve base in water, add to veggies in pot along with juice and tomatoes. Bring to boil, stirring often to insure nothing sticks. Using whisk add cool roux in 4 batches, mixing thoroughly each time. When thickened add remaining ingredients, except okra. Bring to boil, reduce heat and simmer for 1 hour. Add okra (frozen okay) simmer for another 45 minutes. |