You may also like
Categories:
flour olive oil celery yellow onion bell peppers sweet red pepper carrot garlic tomatoes chicken broth thyme basil bay leaves Worcestershire sauce hot pepper salt corn zucchini cumin black pepper okra pork sausage rice
Viewed: 65 - Published at: 10 years agoIngredients
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 cups celery, chopped
- 1 large yellow onion, chopped
- 2 cups bell peppers, chopped
- 1 cup sweet red pepper
- 1 cup carrot, chopped
- 3 garlic cloves, chopped fine
- 4 large tomatoes, chopped
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon basil
- 3 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot pepper sauce (can use tabasco or cayenne pepper)
- 1 teaspoon salt
- 12 cup canned corn
- 1 cup of canned zucchini (optional)
- 12 teaspoon cumin
- 12 teaspoon black pepper
- 1 12 lbs okra, sliced (fresh or frozen)
- 1 lb pork sausage
- 9 cups rice, cooked
Method
- Heat a large frying pan and add flour.
- Toast until flour is browned.
- Remove from heat.
- In a large soup pot, add the oil, then saute the celery, onion, green pepper, carrot, garlic and tomatoes and cook, stirring all the time, until almost tender.
- Stir in the flour to coat the veggies.
- Add the chicken stock and seasonings and simmer a few minutes until vegetables are tender.
- While vegetable mixture is simmering, slice sausage into bite size chunks and brown in skillet.
- When ready, add to vegetable mixture.
- Simmer and stir about 30 minutes until it starts to thicken.
- Add okra and simmer another 10-15 minutes.
- Serve about 1 1/2 cups gumbo over 3/4 cup cooked rice and pass the hot sauce!
