Gammy’s Gumbo
Marjorie Keller McBride's Louisiana Gumbo
Equipment
- 1 Iron Skillet
- 1 Stock Pot
Ingredients
Roux
- 3/4 cup Vegetable Oil
- 3/4 cup Flour
Veggie Mixture
- 1 each Green Pepper Chopped
- 1.5 cup Onion Chopped
- 1 cup Celery Chopped
Gumbo
- 1 tsp Oregano Fresh, Chopped
- 1 tbsp Thyme Fresh, Chopped
- 6 cups Stock From Thanksgiving Turkey!
- 1 each Bay Leaf
- 2 tbsp Garlic
- 1 lbs Andouille Sausage
- 10 each Shrimp Large, Optional, Cut Up
- 1 lbs Turkey or Chicken
- 1/2 cup Parsley
- 5/4 cup Green Onion Chopped
- 1 tbsp Worcestershire Sauce
- 1 pinch Filé to taste
Instructions
Roux
- Cook vegetable oil and flour to make the roux the color of dark caramel (think Sugar Daddy candy bar color) Stirring constantly on medium heat. This should take about 15 minutes.
Roux Veggies
- Add chopped green pepper, onion, celery. (mixture will be dry) Cook for about 15 minutes.
Gumbo
- Put stock in large pot.
- Add Chopped Orgeano, Worcestershire Sauce, Bay Leaf, Thyme, and bring to a boil.
- Add roux to mixture in pot. Bring back to boil.
- Sauté rounds of Andouille in the roux skillet then add to pot.
- Add Garlic.
- Let cook down about an hour or so.
- Add Shrimp if desired and cook for about 5 minutes.
- Add Turkey or Chicken last with chopped parsley and green onion.
- Serve over rice. (Brown rice is good)
- Sprinkle Filé on that bowl of Gumbo!
