Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Aunt Vicki’s Gumbo
INGREDIENTS
- 2/3 cup butter
- 2/3 cup whole-wheat flour
- 2 stalks celery diced
- 1 onion small, diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 10-oz can stewed tomatoes chopped with juice
- 2 cups chicken broth
- 1 cup flat beer optional (can sub more stock instead)
- 1 bay leaf
- 1 teaspoon salt
- pepper to taste
- 1 pinch thyme dried
- ½ cup parsley fresh, flat leaf, chopped
- ½ teaspoon cayenne pepper
- ¾ lb shrimp raw, peeled
- ½ lb lump crab meat cooked, shredded
- ½ pound sausage browned and sliced or crumbled, andouille or other variety
- brown rice cooked
- For Serving (optional)
- Filé powder
- hot sauce
DIRECTIONS
- Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). This technique is called “making a roux.”
- Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.
- Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.
- Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.
- Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.
- Serve over brown rice and sprinkle filé powder on top (optional). Provide hot sauce if desired.
And don’t forget to freeze the leftovers!
Notes:
- I have not tried this with the crab meat yet.
- I generally do either the sausage or the shrimp.
- I have also done with shredded turkey or chicken.
Source: https://www.100daysofrealfood.com/recipe-aunt-vickis-gumbo/
