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Gumbo ii
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| Artist: |
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| Categories: |
Creole & Cajun, Soups & Stews, Southern |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Shrimp, chicken, or crawfish | | 1
| | Stick oleo | | 1
| large | Onion, chopped | | 1
| | Stalk celery, chopped | | 3
| quart | Water | | 1
| tbsp | Green onions | | 2
| can | Tomatoes | | 2
| cup | Okra, cut up | | 2
| tbsp | Oil | | 4
| tbsp | Flour | | 1
| large | Bell pepper, chopped | | 2
| | Cloves garlic, chopped | | 4
| tbsp | Worcestershire sauce |
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Procedures:
| 1 | Fry fresh okra in oil; do not burn. | | 2 | Add oleo anbd flour. | | 3 | Make roux. | | 4 | Add onion, celery, bell pepper and garlic. | | 5 | Saute until soft. | | 6 | Add water and worcestershire sauce. | | 7 | Add the tomatoes. | | 8 | Cook for 1-2 hrs. | | 9 | Add the meat of your choice. | | 10 | Let simmer for 30 min. serve with rice |
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