RECIPE SUBMITTED BY Amy Blair
GUMBO
Tony’s Chachere’s Roux 2 cups
4 cups of water
49.5 oz can chicken broth
1 can diced tomatoes with green chillies
1 cans regular diced tomatoes
Put in pot start on high stir till roux is dissolved
Add
Shrimp 1-2 pds peeled (add at end)
Crab 16oz(add at end)
Chicken uncooked 1-2 pds boneless skinless breast cut up in small pieces
Smoked Sausage x2 13oz pkgs
Okra 1lb
Set stove temp to medium
Stir watching for sticking on bottom of pot ADD water as needed when Roux thickens may add spice taste to your liking (add shrimp/crab after chicken is cooked in pot)
Tony’s Chachere’s Roux 2 cups
4 cups of water
49.5 oz can chicken broth
1 can diced tomatoes with green chillies
1 cans regular diced tomatoes
Put in pot start on high stir till roux is dissolved
Add
Shrimp 1-2 pds peeled (add at end)
Crab 16oz(add at end)
Chicken uncooked 1-2 pds boneless skinless breast cut up in small pieces
Smoked Sausage x2 13oz pkgs
Okra 1lb
Set stove temp to medium
Stir watching for sticking on bottom of pot ADD water as needed when Roux thickens may add spice taste to your liking (add shrimp/crab after chicken is cooked in pot)
Fix rice as directed separate
Spoon rice in bowl than add gumbo
Sprinkle seasoning to your taste
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