TIMMS’ GUMBO

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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 This hearty soup will fill your tank. Add any meat or seafood to make it extra special. The bayou will be proud.

 


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

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