4 oz.
4 oz.
1 oz.
1 lb.
1
4 stalks
4 oz.
1-1/2 tsp.
1-1/2 tsp
1-1/2 tsp.
12 oz.
6 oz.
12
2 tsp.
6 oz.
4 oz.
8 oz.
1/2 cup
3 oz.
1 tsp.
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Sweet Butter
Olive Oil
Garlic, chopped
Onions, diced
Red & Green Pepper, 1/2" diced
Celery, 1/2" diced
Flour
Five Star® Cajun Seasoning
Gumbo Filé
Tabasco Sauce
Canned Diced Tomatoes
Clams, steamed & chopped with 1 pt. broth
Mussels, steamed with 1pt. broth
JMH® Roasted Chicken Base
Andouille Sausage, diced
Lump Crabmeat
Broken Shrimp, cooked
Carolina Rice, cooked
Okra, sliced & cooked
JMH® Clam Base
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Directions (Serves 6 - 8)
1. In a 3 gallon pot over medium heat melt butter in olive oil, when both are hot add garlic and sauté until golden brown.
2. Add flour to make roux, add onions, celery and peppers; continuously stirring. Continue cooking and stirring roux until it starts to turn light chocolate in color.
3. Add tomatoes and slowly incorporate all stocks and broths.
4. Continue to cook and stir until entire mixture is velvety in texture, approx 20 min. Lower heat and simmer for approx 15 more minutes.
5. Add remaining ingredients one at a time adding rice last. Bring up to a temperature of 165°F and serve. |