Susan's Famous Gumbo

Name: Susan's Famous Gumbo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 or more
Cuisine: Cajun/Creole
Ingredients: 1/2 c butter; 1/2 c all purpose flour; 1 medium onion, chopped; 2 stalk(s) celery, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 Tbsp olive oil; 14 oz andouille sausage, sliced; 12 oz chicken breast or thighs, thinly sliced; 2 c water or broth; 14 oz can tomato puree; 1 tsp tony chachere's creole seasoning; 1 Tbsp dried crushed basil; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/2 tsp dried red pepper flakes; 1/4 tsp black pepper; 2 pkg (12 oz each) frozen sliced okra; 2 Tbsp sorghum molasses; 1 lb shrimp, peeled and deveined; 4 c hot cooked rice; tabasco sauce and chopped green onions

By Susan Feliciano
@frenchtutor

I've been working on this recipe for many years, and finally decided to commit it to paper. Normally it's a "toss in this 'n that" as-you-go recipe. But it turned out so well this time, I've been asked to share it. Hope you like it.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

7 Comments

Serves:

8 or more

Prep:

30 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1/2 c

butter
1/2 c

all purpose flour
1 medium

onion, chopped
2 stalk(s)

celery, chopped
1

green bell pepper, chopped
1

red bell pepper, chopped
3 Tbsp

olive oil
14 oz

andouille sausage, sliced
12 oz

chicken breast or thighs, thinly sliced
2 c

water or broth
14 oz

can tomato puree
1 tsp

tony chachere's creole seasoning
1 Tbsp

dried crushed basil
1/2 tsp

garlic powder
1/4 tsp

cayenne pepper
1/2 tsp

dried red pepper flakes
1/4 tsp

black pepper
2 pkg

(12 oz each) frozen sliced okra
2 Tbsp

sorghum molasses
1 lb

shrimp, peeled and deveined
4 c

hot cooked rice
·

tabasco sauce and chopped green onions
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How to Make Susan's Famous Gumbo

Step-by-Step

First, make a roux:
combine butter and flour in a heavy-bottomed sauce pan. Heat over medium heat, stirring frequently, until well-blended and foamy. Continue to cook and stir until the roux is a nice brown color, somewhere between dark caramel and chocolate. Once it reaches the desired color, remove immediately from heat and reserve.
While the roux is cooking, sauté onions and celery in olive oil in a large dutch oven until soft. Add in the bell peppers and continue to cook until peppers are soft. Then add sausage, chicken, and broth. Cover and simmer 15 minutes until chicken is no longer pink.
Add tomato puree, all the seasonings, and the roux. Adjust cayenne and red pepper to personal taste. Bring to a boil and stir well. Reduce heat, cover, and simmer at least 30 minutes. This should be a very slow slimmer. Be careful not to let it stick or burn.
Meanwhile, cook frozen okra in microwave or on stove top until very hot and softened, about 7 minutes in the microwave or 10-15 minutes on stove top. Add sorghum molasses and okra to dutch oven, cover, and slow-simmer another 30 minutes.
Five to 10 minutes before serving, stir in shrimp and cook until shrimp is no longer pink. Gumbo may be left on a very low simmer at this point until ready to serve. The longer it simmers, the better it is. Adjust liquid by adding more water or broth if you like it thinner.
To serve, place a scoop of rice in a bowl and spoon gumbo over top. Pass Tabasco Sauce and chopped green onions for garnish.