Creole Gumbo

A family favorite made by Mary Giles. She always made a creole version, which you will find below. There are many variations, but this is the best!

ingredients

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 chopped green pepper
1/3 cup thinly sliced scallions
2T minced parsley
1 T minced garlic
1 14 ounce can diced tomatoes (you can use Rotel for extra kick)
1 sausage link sliced
2 lbs shrimp/diced chicken/crab meat - any or all
2 lbs okra
2.5 quarts chicken broth
1 bay leaf
1 t thyme
5 T salt
ground pepper
cayenne

directions

1
In a thick bottom pot, mix flour and oil until blended. Turn on heat and mix until the mixture turns the color of peanut butter, then cook about 7 minutes more. Stir constantly. Cook over low heat until medium brown. This will take about 20-30 minutes.
2
Add onion, green pepper, celery, garlic and scallions. Cook 10 minutes. Stir occasionally. Add tomatoes and okra. Cook 10 minutes. In another pot, heat the chicken broth and seasonings. Slowly add broth to roux and blend. Add meat and bring to a simmer. Simmer for 30 minutes. Add seafood 5 minutes before serving. Serve over white rice.

notes

Here I am making my first roux. Variations: You can use water instead of broth. For Cajun gumbo, leave out tomatoes and okra. That's what makes it Creole Gumbo.

Source: Mallory