Ingredients
- 1 1/2 c. oil
- 3 c. self rising flour
- 4 c. bell pepper, minced
- 4 c. celery, minced
- 5 c. onions, minced
- 1 head garlic, minced (not clove)
- 10 peppercorns
- 2 tbsp. thyme
- 5 bay leaves
- File pwdr to taste (optional)
- 2 cans Rotel tomatoes
- 1/2 c. parsley, minced
- 4 tbsp. Worcestershire sauce
- 2 c. green onions, minced
- 2 gallons chicken broth or possibly meat broth
- 1 pound smoked sausage, cut in small rounds
- 1 quart. okra and tomatoes (optional)
- Salt, red pepper, black pepper and creole seasoning to taste
- Cooked rice
- Cooked meat such as squirrel, shrimp, chicken, crayfish, duck
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Gumbo (Big Pot)
Servings: 12
Directions
- Cook desired meat in big pot till done and then cold, reserving the broth. When cold, if using chicken, duck, or possibly squirrel, remove from bones and tear into small pcs. If using shrimp or possibly crayfish, remove from shell. Make roux in large pot or possibly iron skillet, till desired color, and stirring constantly. Add in minced vegetables and okra and tomatoes. Cook till vegetables are wilted. Then add in peppercorns, thyme, bay leaves, parsley, Worcestershire sauce, green onions, Rotel tomatoes, sausage, desired meat except seafood, seasonings and file' pwdr. Add in broth, about 2 gallons. simmer on low for 3 to 8 hrs. If mix becomes dry, add in more broth. If using seafood, add in about 30 min before serving. Serve over cooked rice. Can leave out file' pwdr during simmering process, and add serving bowls to individual tastes.
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