Beef gumbo

Chris Stone from The Boot at The Preserve cooks Beef Gumbo

Good Day Alabama

Friday, September 14, 2012

Recipe:

1 CUP ONION, DICED
1/2 CUP RED PEPPER, DICED
2 TABLESPOONS GARLIC, CHOPPED
1/4 CUP GREEN ONION, SLICED
1 CUP OKRA, SLICED
1 CUP CELERY, SLICED
3 CUPS CHICKEN BROTH
3 CUPS BEEF BROTH
3 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
DASH (OR MORE) OF HOT SAUCE
3 TABLESPOONS CREOLE SEASONING
1 TEASPOON CAYENNE PEPPER
1 1/2 CUP ANDOULILE SAUSAGE, DICED
1 1/2 CUP SHRIMP, DICED


DIRECTIONS:
SAUTE SHRIMP AND SAUSAGE IN THE BUUTER FOR 4 MINUTES AND ADD FLOUR TO CREATE A ROUX. COOK ROUX FOR ABOUT THREE MINUTES TO ACHIEVE COLOR ON THE BOTTOM O FTHE POT. ADD ALL THE VEGETABLES AND COOK AN ADDITIONAL TWO MINUTES. ADD THE STOCK AND THE REST OF THE INGREDIENTS. BRING TO A BOIL AND SIMMER 15-20 MINUTES. SERVE OVER RICE.