Blue Bayou Gumbo 2 oz. Butter 1 1/2 Gallon of Chicken Stock 1 Cup Onions, Diced 12 oz. Chicken, Steak or Seafood, Diced 2 Cup Okra, cut 1 1/2 tsp. White Pepper 2 Tbsp. Gumbo File 2 oz. Flour 1 Cup Celery, Diced 8 Cups Rice, Cooked 2 Cups Tomatoes, Diced To Taste Salt 2 tsp. Cayenne Pepper 4 oz. Roux (2 oz. Flour & 2 oz. Butter)
Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file' powder), and various vegetables such as celery, bell peppers, and onions.
Spicy Shrimp and Farro Soup With Winter Greens Recipe
Crockpot seafood gumbo -- good for our cold rainy weather. I tweaked things a bit -- used red and yellow bell peppers instead of green (I'm allergic - suspect I may have committed gumbo blasphemy), added 2 tsp of gumbo file powder and 1 tsp smoked spanish paprika, and used 16 oz trimmed smoked bacon ends (from traderjoes - more meat, way less fat, kind of like tasso instead of plain bacon)... and made a peanut-butter colored roux (about 1/ cup) for body (mixed into crockpot before adding broth).