New orleans green gumbo beaucoup Recipe

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New orleans green gumbo beaucoup

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Creole & Cajun, Entrees, Exotic, Poultry, Seafood, Soups & Stews, Southern

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1	This is an authentic family recipe that my mother taught me in 1950 in new orleans.
2	It makes a great dinner party main dish.
3	Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.
4	Shrimp - first peel shrimp, keep chilled, save shells.
5	Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes.
6	When water has been reduced by about half, remove from heat, cool, and strain out shells.
7	Reserve water.
8	Chicken and sausage - chop sausage and chicken into medium bite-sized pieces, brown in fry pan, drain, set aside.
9	Okra - cut off stems and tips, slice into ? pieces.
10	Set aside.
11	Prepare garlic, spanish onions, green onions, celery, set aside separately.
12	Roux - melt butter in a large iron pan or deep pot, add flour.
13	Stir constantly over low heat until flour is cooked, starting to lightly brown.
14	Care is needed here because from cooked to burned is a short but tragic step, but you can start over.
15	After light brown, the color is all politics, it tastes good.
16	Once the roux is cooked, stir in garlic and celery.
17	Turn up heat a bit, say about medium, but stir constantially to prevent roux from burning.
18	After about 1-2 minutes, dump in chopped spanish onions and green pepper, continue stirring.
19	After another minute or so of cooking and stiring, dump in the okra