Recipe - Landscapes Cajun Gumbo

Three fourths cup Bacon dripping or oil ( for
Roux}
Three fourths cup Flour (For Roux)
Steamed rice (apprx 3 quarts
after cooked)
4 Onions, quartered
1 Bell Pepper
5 Cloves garlic
1 bn Green onions, chopped
5 qt Water
1 small Bottle of file
2 pound Okra, cut into slices
small Amount cayenne pepper, ( ask
Carl)
Onion salt, small amount
4 pound Shrimp, headless
3 pound Good link sausage, approx
(up to 4)
5 Boneless Chicken breasts,
cut in small cubes (up to
6)

Boil vegetables in water til the vegetables settle to bottom (or done).
Make a roux with Three fourths cups oil or bacon drippings, heat oil and stir in
apprx Three fourths cup flour, stirring constantly til dark brown. Fry okra in a
little oil til soft (dont brown). Stir okra into gumbo. Add Chicken, Season
with file. Cook apprx 3 hours, add seasoning ever so often while cooking.
After the 3hours, add the shrimp and cook apprx another 30 minutes (check
shrimp, if done quit cooking).

Serve over rice....feeds apprx 1215

Caution....DO NOT SAMPLE TOO MUCH, OR IT WILL FEED ONLY 34 lol)

This is authentic Cajun gumbo, simply a stew, every day fare for bayou
people. A "dish to die for", for those not exposed to Cajun culture. Every
New Orleans (Louisiana) chef takes great pride in their "Gumbo". If you
don't have a recipe you like, this is a keeper. You may have to play with
it to get the seasonings right to your taste (like the cayenne). I also put
canned tomatoes in mine, and use a crab boil bag. Some use crab instead of
chicken, but I like the chicken better. Some use cut up fish filets, but I
prefer not to. The trick is the "roux", it must be stirred almost
constandly on medium heat to keep from burning. It is suppose to be thick,
not runny and cooked until dark brown (not black). When we make the gumbo ,
we make enough to freeze some in freezer bags for later. Work with this and
you will be proud of the outcome, a great dish to serve friends.

Posted to TNT Prodigy's Recipe Exchange Newsletter by CARL TIRPITZ
(HRUZ94A) on Jul 10, 1997