pam's gumbo
(1 rating)
No Image
This really turns out good, you serve with white rice and potatoe salad.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
3 Hr
Ingredients For pam's gumbo
-
1 cchopped bell peper
-
1 conion
-
2-3 Tbspdiced garlic(can use powder to taste)
-
1 ccelery
-
1-2 cdiced okra(not breaded)
-
3-5 Tbspoil(bacon drippings works best)
-
1 Tbspsalt(to taste)
-
2+ Tbsptony chachere cajun seasonings mix(to taste)
-
1/3 ctony chachere rue mix
-
3 lbyour choice of meat(more or less)
How To Make pam's gumbo
-
1Place all of this in a pot and let cook down for about 10-20 min. Add Tony Chachere Cajun Seasonings (to taste)you can always add more, so be careful. Salt to taste
-
2Take Tony Chachere Rue mix in a large glass and add hot tap water and mix it up well, then pour into your seasoning along with enough water that it will not be real thick(add more rue mix, by mixing with a little hot water,if you make it too thin, but remember your meat will thin it down some also). Let this simmer for about 30-40 minutes, watching to make sure it does not get too thick, but not too thin. Then add your meat, this can be seafood, chicken, sausage, gator, or turtle, or a mixture of any of the above. I prefer not to mix my meats, unless it is shrimp, crab, and oyster. Using 1 can of smoked oysters makes the taste really rich. Enjoy and the more Cajun Seasonings you add the hotter it will be, so go easy then you can add Red Hot to your own taste. If you use chicken, then boil your chicken with some onions, bell pepper, garlic and celery I always de-bone my chicken, and instead of using water use the broth off of the chicken. Test for salt you may have to add more to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT