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Yields: 10 servings |
Ingredients: |
TOOLS NEEDED: (CLICK TO PURCHASE)
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Cast Iron Dutch Oven |
Kitchengear Nonstick Fry Pan (11 In.) | Induction 21 Stainless Steel Casserole (6 Qt.) |
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1. In the Dutch Oven, add shortening and heat over medium until liquified. Add the flour. Continually stir until you have a thick dark roux. (This takes about half an hour.)
2. Add onion, green pepper, and celery. Reduce heat to low-medium and cook for 5 minutes (until softened.) Brown the sausage in the fry pan over medium heat.
3. Add the chicken broth, tomatoes, garlic, bay leaf, Cajun seasoning and sausage. Cook on medium-low heat for 1 hour and 30 minutes covered.
4. Turn off heat and add Shrimp to cook for 10 minutes.
5. Prepare rice according to directions on package in 6 Qt. Steel Casserole.
6. Sprinkle in Filé powder to gumbo and mix. Take out the bay leaf before serving.
7. Remove from heat. Allow to cool. Serve gumbo with rice and top with green onions.
