Sorry for posting the FRIDAY FEAST late, but better late than never!
Hope you are in the mood to head to New Orleans, as I received this in my email.
This is from Ocean Catering Company.
I have not tried this yet and I will not be trying it until after the baby comes...
Let me know if you make it and what you think about it!
New Orleans style Gumbo
- 1lb. smoked, pulled chicken meat (about 1 fat chicken)
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked, Andouille sausage, cut into 1/4-inch dice
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 2 tablespoons Cajun Seasoning
- 2 teaspoons Gumbo File
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups beef stock (can be made from soup base)
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups sliced okra
- 4 green onions, sliced, white and green part
- 1lb small shrimp, peeled & deveined
- 1/2lb steamed crawfish tails
- 1/2lb steamed crab meat ( I like to use the “Special” but you can substitute whichever you like)
- Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. This is roux. Let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
- Add Worcestershire sauce, Cajun seasoning, Gumbo File, salt and pepper, to taste and a 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups beef stock, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
- Just before serving add the green onions, shrimp, crawfish and crab meat. Simmer 10 more minutes and then add chopped parsley.
- Serve over white rice.