We’re starting to settle into nice fall weather here in Redding. Time to bone up on soups, stews and such.
Seafood Gumbo. Serves 8…or so
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1 chopped green bell pepper
1 chopped red bell pepper
1 10oz package frozen okra
1/2 cup sliced scallion
8 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning
1 lb. smoked sausage
1 lb. medium shrimp, peeled and deveined
1 lb. cooked chicken (boneless, skinless thighs or breasts)
Make the roux
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
You will have to stir almost constantly.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
Add okra
Cover pot and simmer 15 minutes stirring occasionally.
Add your meat at this point and simmer an additional 10 minutes.
Serve with steamed white rice.