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Ingredientes
- 2 c. Green pepper, minced
- 2 c. Celery, minced
- 2 c. Onion, minced
- 1/2 c. Garlic, minced
- 1 lb Andouille sausage, sliced
- 1/4 c. Extra virgin olive oil
- 2 1/2 lb Chicken, boiled & cubed Rich broth from cooking chicken, reduced to 2 c.
- 2 c. Canned italian tomatoes, minced
- 2 Tbsp. Oregano
- 1/8 c. Warm sauce
- 2 Tbsp. Gumbo file Salt and pepper, to taste
- 3 x Bay leaf
- 1/8 c. Worcestershire sauce
- 1 dsh Kitchen bouquet, for dark base, optional
- 1 c. All-purpose flour
- 1/2 c. Fat skimmed from mix or possibly shortening of your choice
- 2 lb Okra, cut 1 inch thick Seafood in amounts of your choice: White fish in 1/2 inch cubes, oysters, whole blue crabs, scallops, shrimp, rock shrimp
Direcciones
- In a large pot saute/fry in extra virgin olive oil the onions, peppers, celery, garlic and sausage. When translucent/soft add in cooked chicken and oregano. Then add in tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce, salt, pepper, and warm sauce and bring to simmer. Add in kitchen bouquet if you like.
- Brown the flour in a 325 degree oven till brown. Mix with fat from above mix to make roux. Add in roux to the mix and stir well. The mix should thicken to the consistency of a medium cream sauce. Let this simmer 10 min. (Then you can cold and divide this base into containers for freezing, if you like.)
- Bring base to a boil. Add in all seafood except oysters. Bring back to a boil.
- Reduce heat to simmer. Add in oysters and okra. Let simmer for 10 min and serve immediately on steamed rice.
