Soups and Stews

Bill's Gumbo

  • 1/2 cups + 2 Tbs Oil
  • 1 pounds Andouille sausage, cut 1/2" thick
  • 2 large Onions, chopped
  • 2 medium Bell peppers, chopped & seeded
  • 4 medium stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1/2 cups All-purpose flour
  • 2 1/2 cups Water
  • 1 pounds Okra, trimmed, cut 1/3" pieces
  • 1 (28 oz) can Tomatos, crushed
  • 3 1/2 cups Chicken broth
  • 2 teaspoons Thyme, dried
  • 1 teaspoons Red pepper flakes, crushed
  • 3 Bay leafs
  • 1 teaspoons + more to taste Salt
  • 1 teaspoons Black pepper, coarsely ground
  • 1 pounds Chicken breasts, boneless, cubed
  • 2 cups Corn, fresh or frozen
  • 1 pounds Crab meat, picked clean
  • 1 pounds Shrimp, peeled and deveined
  • 2 cups Oysters, shucked (optional)
  • 4 teaspoons File powder (optional)

    • ~In a large pot, heat 2 Tbs of the oil over medium heat. Add the sausage, onions, bell peppers, celery, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Using a slotted spoon, transfer to a bowl.

    ~Add the remaining 1 cup of oil to the pot. Gradually stir in the flour and reduce the heat to medium-low. Cook, stirring almost constantly, until the mixture turns light brown, about 5 minutes. The mixture will smell toasty, but don't let it burn! ~Gradually stir in the water. Stir in the reserved vegetables and sausage, okra, tomatoes, broth, thyme, red pepper flakes, bay leaves, salt and black pepper. Bring to a boil over medium-highheat. Reduce the heat to medium-low (toa simmer) and cook, uncovered for 1 hour. Add the chicken and corn and cook for20 minutes. Add the shrimp and oysters (if using), and cook until shrimp are pink and firm, about 3 minutes. Add the crab meat just long enough to heat through. Remove from the heat. Stir in the filepowder (if used). Season with additional salt and pepper. Remove the bay leaves.

    ~To serve, spoon the rice into individual bowls, ladle the gumbo over the rice. Serve hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!