DeDe's Gumbo
	
	Ingredients
	
	1 pound smoked sausage
	1 pound Andoulle sausage
	1 red onion, chopped
	1 white onion, chopped
	1 cup celery, chopped
	1 bell pepper, chopped
	2 chicken breasts, seasoned, cooked, diced
	8 ounces ham chunks (optional)
	7 cloves garlic, minced
	8 ounces veggie broth
	8 ounces chicken broth
	1/2 cup water
	8-10 dashes Worcestershire
	
	Seasonings
	
	1 cup fresh parsley, chopped
	2 bay leaves
	1 TBS fres rosemary
	1 TBS oregano
	1 TSP basil
	1/2 TSP fresh minced sage
	1-1/2 TSP fresh thyme
	1 TSP sea salt
	1/2 TSP ground white pepper
	1/2 TSP Seafood Seasoning
	2 cups water
	8 ounces crab claw meat
	1 pound cooked shrimp (bag)
	
	ROUX
	
	1 cup flour
	1 cup virgin olive oil
	2 tbs real butter
	
	Directions
	
	Dice sausages and broil on baking pan lined with foil. When browned, remove from grease.
	Drain well on paper towels.
	
	Saute onions, celery and bell pepper in a small amount of oil until lightly browned. 
	(If using frozen, drain liquids.) Add garlic and continue to cook until it's browning 
	on the bottom of pot. Remove from heat. (An option here: Add okra, fried separately.)

	Make a roux in a cast-iron pot by heating up oil, then whisking in flour. Keep whisking 
	for 20 minutes until dark brown. (If burnt, discard, as it will make gumbo bitter.) When 
	cooled, add some stock. Add vegetables, Worchestershire, stocks, 1/2 cup water, sausage, 
	ham and chicken to large pot on medium high. Add herbs and seasonings.

	Keep 2 cups of water by the stove, and when you stir occasionally, see if you need to add 
	more water. Turn down to medium-low heat and check at 45 minutes and stir to prevent sticking. 
	Add crabmeat and cook briefly. When done, remove cover to cool and stir in shrimp.


	
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