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7HAsGJbde
2024-03-29 06:29:10
gumbo
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mom's recipe from Louisianna
Servings: 9
Servings: 9
Ingredients
- ½ cup pork lard (preferred, chicken fat or vegetable oil) 2½ pounds okra, quartered lengthwise and sliced (8 1 /2 cups, in all)
- 1 1 /2 teaspoons white pepper, in all {Mom uses ½ of all pepper}
- 1½ teaspoons ground red pepper (preferably cayenne), in all
- 1 teaspoon black pepper
- 2 cups finely chopped onions
- 10 cups (2 quarts plus 2 cups, in all) Basic Seafood stock (or chicken stock, Better than Bouillon)
- 2 cups peeled and chopped tomatoes 2
- teaspoons salt
- 1 teaspoon minced garlic
- 3 /4 teaspoon onion powder .
- ½ teaspoon dried thyme leaves
- 1 /4 pound (1 stick) unsalted butter
- 1 pound andouille smoked sausage (preferred) or Kilbasa cut into 1 /4-inch slices
- 1 pound peeled medium shrimp
- 1 /2 cup finely chopped green onions {optional}
- 2 ¼ cups cooked rice
Steps
- In a 5 1 /2-quart saucepan or large Dutch oven (preferably cast iron),
- melt the fat over high heat until it begins to smoke, about 3 minutes.
- Add 6 cups of the okra. Cook for about 3 minutes, stirring occasion-
- ally.
- Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper
- and the blackpepper; stir well. Continue cooking until well browned,
- about 10 minutes, stirring frequently.
- Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add
- 1 cup of the stock; cook 5 minutes, stirring occasionally and scraping
- pan bottom well.
- Stir in the tomatoes and cook about 8 minutes, stir-
- ring and scraping frequently.
- Add another 2 cups stock; cook for 5
- minutes, stirring occasionally.
- Stir in the remaining 1 /2 teaspoon white pepper, ½ teaspoon red pepper and the salt, garlic, onion powder and thyme.
- Add the butter and continue cooking over high heat, stirring
- until butter is melted and scraping the pan bottom well.
- Add the remaining 7 cups stock, stirring well. Bring to a boil, stir-
- ring occasionally.
- Add the andouille and return to a boil; reduce heat
- and simmer about 45 minutes or more, stirring occasionally.
- Add the remaining 2½ cups okra; simmer 10 minutes.
- Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat.
- Skim any oil from the surface and serve immediately.
Notes
- * If freezing, do not add shrimp - add them when preparing to serve and let them turn pink in the mixture, then serve.