Cajun Gumbo
Elizabeth
One of the all time favorites!
ingredients
- 1 pound andouille sausage
- 1/2 C + 3 Tbsp margarine
- 1/2 cup flour
- 1 cup onions
- 1 cup diced celery
- 1/2 cup sherry
- 1 bay leaf
- 1 pound crawfish
- 1 pound diced chicken
- 1 Tbsp hot sauce
- 1 tsp black pepper
- 1 Tbsp worcestershire sauce
- 1 tsp ground red peper
- 2 quarts chicken stock
- 2 tsp salt
directions
- 1
Melt margarine in skillet and stir in flour...cook, stirring constantly until you produce a smooth medium brown roux.
- 2
Brown the andouille in large soup pot over medium heat for 3-4 min & remove from pan. Add the onions and celery to the pot and cook until onions are translucent (5-6 minutes). Add all the remaining ingredients. Add the roux a little at a time, stirring until the gumbo is thick enough to hold all the vegetables and is heated to a slow boil. Stir in the andouille and cook over medium heat for 45 minutes.
notes
Serve in bowls over white rice...one won't be enough.
Source: Elizabeth
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