Southern Gumbo
From Southern Living "Southern Gumbo originally appeared in our Feb 1971 issue, submitted by Dr. William White of Seguin, TX. Even now we still receive frequent requests for reprints of the recipe." This is very good.
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READY IN: 4hrs 30mins
SERVES: 12
YIELD: 7 1/2 quarts
UNITS: US
INGREDIENTS
Nutrition- 1cup vegetable oil
- 1
- 8
- 3
- 1
- 2
- 1⁄2
- 1
- 2tablespoons shortening
- 2quarts chicken stock
- 2quarts water
- 1⁄2
- hot sauce
- 1⁄2cup catsup
- 1
- 1tablespoon salt
- 1 -2
- 1⁄4teaspoon dried whole thyme
- 1⁄4teaspoon dried whole rosemary
- 2cups chopped cooked chicken
- 2lbs fresh crabmeat
- 4
- 1pint oyster, undrained
- 1
- hot cooked rice
DIRECTIONS
- Combine oil and flour in a large Dutch oven; cook over medium heat until roux is the color of a copper penny.
- Stir in celery, onion, green pepper and garlic; add parsley. Cook 45 minutes to 1 hour stirring occasionally.
- Fry okra in 2 T hot shortening until browned. Add to gumbo and stir well over low heat for a few minutes.
- At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use.
- Add next 12 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally.
- About 30 minutes before serving, add chicken, crabmeat and shrimp, simmer 30 minutes. Add oysters during.
- last 10 minutes of simmering period. Stir in molasses.
- Serve over hot rice.