Recipe

Pauls Gumbo Recipe

Add Step-by-Step Photos	Freyae / All my dishes 1 year, 10 months ago My husbands version of the traditional Gumbo, you must make sure to make the roux though - this gives the gumbo the most distinctive taste! Prep:10m Cook:60m Servings:46	Freyae
	rice chicken chillis

Does this look good? Yeah! / Nope

Fans

yakalom

kristopher

Ingredients

3 tablespoons plain flour

1 tablespoon oil (olive or peanut)

3 cups diced onion

3 bell peppers (red, yellow, orange, or green)

3 cups diced celery

3 cups chopped okra

2-3 jalapeno peppers julienne or 1-2 scotch bonnet cut in half , depending on taste

2 chicken breasts cubed

1-2 smoked sausages sliced (Kielbasa, Kabanos, or Cajun Boudin if you’re lucky enough to find it.)

2 cups tiger prawns

8 cups liquid (this can be any mixture of water, chicken stock, and white wine)

¼ cup Tabasco

1 tablespoon salt

¼ teaspoon cayenne pepper

2 bay leaves

1 cup easy cook long grain rice

Directions

1. Making the Roux

A. Mix the flour and oil in a heavy bottomed stockpot and stir constantly over medium heat. You will know it is ready when the flour turns the colour of peanut butter and smells like popcorn. Don’t let it burn!

B. Alternatively, brown a large quantity of dry flour in a pan. Take off the heat and empty from pan immediately. Can be stored in jars and kept for months. When needed, add some flour to oil for an instant roux. (I prefer method A)

2. Add the trinity of vegetables (onion, peppers, celery), stir until they are covered in the roux. Allow to sweat down a bit. Add some water if the vegetables start to stick.

3. Add chicken and chillies. Allow to cook for about 2 minutes. Add all remaining ingredients EXCEPT rice and prawns.

4. Simmer over low heat for at least one hour.

5. Add prawns and rice or cook rice on the side. Cook for a further 20 minutes.

6. Serve over rice with Gumbo Filé on top.

Recent Gawkers