Timms’ Gumbo

Posted on Jan 26, 2015

gumbo


Roux has two options:

  • Scratch roux can be made by mixing 1⁄2 cup oil and flour and cooking very slowly for 2 - 2.5 hours being careful not to burn it
  • I have started using Tony Chachere’s Instant Roux mix

Ingredients

  • 1 medium size onion
  • 4-5 stalks of celery
  • 3-4 garlic cloves
  • Chop finely and sauté in olive oil

Directions

  • 1 can of chicken broth in the pot diluted with water
  • Add the celery, onion and garlic to the pot
  • 1 large can of whole tomatoes chopped in food processor or blender
  • 1⁄4 cup of Worcestershire Sauce
  • Salt and Pepper to taste
  • Dash of Tabasco
  • Add desired meat or seafood to pot and bring to boil
  • Turn heat down and simmer making sure to keep plenty of liquid.
  • Serve over rice