Gumbo #recipe

Gumbo is a popular dish in the United States. The state of Louisiana prepares this creole inspired stew so much it is the official state dish. Made up of strong flavored stock, meat or shellfish, a thickener and the "Holy Trinity" of vegetables (celery, bell peppers and onions) Another ingredient fondly found in Gumbo is okra. Tomatoes are often found in creole gumbo as well. Shellfish, fowl, sausage or ham are often added to the gumbos after the veggies cook down. Dish simmers for around 3 hours. Gumbo is served over rice traditionally. However, there is also another form of gumbo that is primarily vegetarian.

Cultures of African, French, Spanish, German and Choctaw have all prepared gumbo using their own cultural background, ingredients and practices. Gumbo was first found in a cookbook in 1802. Later in the second half of the 19th century the recipe was found in a variety of cookbooks as well. During the 1970s the United States Senate dining room added gumbo to the menu in honor of the senator from Louisiana. This drew more popularity for the dish and in 1980s chef Paul Prudhomme spurred even more interest in the dish.

Roux:
2/3 cup oil,
2/3 cup flour,
4 cup measuring cup,
2 cups onion, chopped,
1 cup celery, chopped,
1/2 cup bell pepper, chopped,
4 cloves garlic, minced,
1/4 cup parsley, chopped,
1/4 cup green onion tops, chopped.
 Approximately 1/4 cup water

Gumbo:

1 cup chicken stock
1 1/2 quarts hot water
1 T salt
1 tsp cayenne pepper
2 lbs shrimp
1 link sausage
4 cups okra, chopped

Mix flour and oil together in a 4-cup measure. Microwave on high 6 1/2- 7 minutes, stirring well in 1-2 minute increments, Roux will be dark caramel.  Then add onion, celery, and peppers, pressing them down in roux.  Microwave for 3 minutes, stir.  Then add green onion, garlic, and parsley, stir well and microwave 2 minutes.  Add hot water to bring mixture to 4 cup mark, (optional, I didn’t need to use any water).  Pour into large stock pot. Add chicken stock and hot water, cover and cook for 10 minutes, then add half okra cook another 10 minutes, then add the rest of okra and link of sausage, cook another 10 minutes, then add shrimp and rest of the okra cook for 10 more minutes. Remove the sausage, slice and return to gumbo.  Serve of a bed of rice.

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