Mmmmm, Mmmmm, good. Ya'll need that SCRATCH 'N SNIFF app from Microsofty.......or, just swing past the house here. We have plenty. Piper
OUR REGULAR GUMBO
3 tb Vegetable shortening or bacon grease
3 tb Flour,all-purpose
1 Onion, chopped
2 Ribs celery,chopped
1 Green bell pepper,fine chop
6 c Warm chicken broth ( hot water with chicken broth concentrate)
1 can diced Tomatoes
1/2 lb Okra,cut into 1/4" pieces VERY OPTIONAL
1/2 c Uncooked rice
1 ts Salt
1 to 1 1/2 ts of filet powder if you have it
1/2 ts cayenne pepper....more or less to taste
1/2 ts Pepper
1/4 ts Thyme
2 Bay leaf
1 Broiler-fryer chicken,or 2-3 leg quarters, raw not frozen
6-8" cajun sausage, chopped into spoon size pieces
1-2 doz peeled shrimp
1/2 pint raw oysters and liquer
3/4 - 1 cup cooked crawfish
1-2 squirrels or a rabbit
1. In large Dutch oven, melt shortening over low heat; add flour and cook,
stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux
is ruined).
2. Add onions and bell pepper and celery; cook until onion is translucent, about 5
minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken and sausage; when mixture boils again, reduce heat to low, cover and cook till the chicken falls off the bones. Remove the chicken and pick the meat and return it to the pot, discard bones and other nasty parts. Then, add the shrimp, crawfish, oysters as you wish. If you are using squirrel, they are best pre-boiled and picked, and added about the time of the chicken. Duck is good, use that instead of chicken.
OUR REGULAR GUMBO
3 tb Vegetable shortening or bacon grease
3 tb Flour,all-purpose
1 Onion, chopped
2 Ribs celery,chopped
1 Green bell pepper,fine chop
6 c Warm chicken broth ( hot water with chicken broth concentrate)
1 can diced Tomatoes
1/2 lb Okra,cut into 1/4" pieces VERY OPTIONAL
1/2 c Uncooked rice
1 ts Salt
1 to 1 1/2 ts of filet powder if you have it
1/2 ts cayenne pepper....more or less to taste
1/2 ts Pepper
1/4 ts Thyme
2 Bay leaf
1 Broiler-fryer chicken,or 2-3 leg quarters, raw not frozen
6-8" cajun sausage, chopped into spoon size pieces
1-2 doz peeled shrimp
1/2 pint raw oysters and liquer
3/4 - 1 cup cooked crawfish
1-2 squirrels or a rabbit
1. In large Dutch oven, melt shortening over low heat; add flour and cook,
stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux
is ruined).
2. Add onions and bell pepper and celery; cook until onion is translucent, about 5
minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken and sausage; when mixture boils again, reduce heat to low, cover and cook till the chicken falls off the bones. Remove the chicken and pick the meat and return it to the pot, discard bones and other nasty parts. Then, add the shrimp, crawfish, oysters as you wish. If you are using squirrel, they are best pre-boiled and picked, and added about the time of the chicken. Duck is good, use that instead of chicken.
