Roux, Veggies, Seasonings
In last week’s episode, I mentioned that I made some Gumbo and was pleasantly surprised how good it was! Well, I followed a recipe from Allrecipes, great site by the way, but I also followed part of Paula Deen’s Savannah Seafood Gumbo for the seasonings to use and then I took it upon myself to add Shrimp to the Chicken and Sausage Gumbo. It was delish! I will definitely be making this one again.
You can find the recipe and my modifications listed below.
Recipe:
-
1/3 cup vegetable oil
-
1/3 cup all-purpose flour
-
3 cups water
-
3/4 pound smoked sausage, quartered lengthwise and sliced (I used Turkey Smoke Sausage)
-
1 1/2 cups cubed cooked chicken (I used Rotisserie Chicken)
-
2 cups sliced okra
-
1 cup chopped onion
-
1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
-
4 cloves garlic, minced
- Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes. (I bought Roux Mix)
- Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
- Pour water into a slow cooker. (I boiled the tails from the Shrimp in 2 cups of water, which equaled 1 cup after and then added 2 cans of Chicken Broth)
- Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, and seasonings:
- I added the following seasonings:
1 teaspoon dried basil1/4 teaspoon Cayenne Pepper1/3 cup dried parsley1 teaspoon lemon pepper
2 teaspoons Creole Seasoning
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes -
Cover and cook on Low for 6 to 7 hours or High for 4 hours.
- I cooked on High for 3 1/2 hours and then added 1lb Shrimp for the last 30 minutes.
- Skim off fat with a spoon.
- Serve over rice.
Enjoy!
Follow
