My husband’s grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots. People would line up for this authentic Cajun specialty. This recipe serves eight but multiplies well. Serve gumbo over cooked white rice.
1 pound smoked sausage links, cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes with green chile peppers
½ cup unsalted butter
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup finely chopped green bell pepper
⅔ cup finely chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 cups water
salt to taste
ground black pepper to taste
¼ teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
6 cups water
2 pounds uncooked medium shrimp, peeled and deveined
Earthy colored the frankfurter in a skillet over medium warmth, dispose of the fat in the skillet, and channel the wiener cuts on paper towels to ingest any abundance oil. Put the hotdog in a safe spot. Cook and mix the slashed bacon in the skillet until fresh, 6 to 8 minutes, eliminate the bacon, and put in a safe spot. Mix the okra into the hot bacon drippings, and cook and mix until the okra is delicate, around 5 minutes. Channel the okra in a colander, and dispose of bacon drippings.
Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
In a huge soup pot, dissolve the margarine over medium warmth, and cook and mix the onion, green onions, green pepper, celery, parsley, and garlic until the onion starts to turn earthy colored, around 10 minutes. Eliminate the vegetables however leave the margarine in the pot. Mix in the flour, lessen warmth to low, and cook the roux, mixing continually, until it turns the shade of milk chocolate, 30 to 45 minutes. Try not to allow the roux to consume.
At the point when the roux arrives at its right tone, speed in 2 cups of water. Raise the warmth to medium; mix in salt, pepper, cayenne pepper, thyme, and narrows leaves, heat the blend to the point of boiling, and mix in the hotdog, bacon, okra-tomato combination, and 6 additional cups of water. Diminish warmth to medium-low, and stew the gumbo, mixing periodically, until the soup has thickened and the flavors are mixed, around 45 minutes. Mix in the shrimp, and stew until they turn pink and misty, 6 to 8 additional minutes. Dispose of sound leaves and change the flavors, whenever wanted, prior to serving.