Florida Gumbo
Ingredients
- Dark Roux
- 10 oz. Clarified Butter ⓘ
- 1 cup Flour
- Fresh Veggies and Andouille ⓘ
- 1.5 cups small diced yellow onions ⓘ
- 1.5 cups med. dice red bell pepper
- 1 cup small diced celery ⓘ
- 1 cup small dice carrots
- 1 pound Andouille sausage ⓘ
- 3 tablespoons veg. oil ⓘ
- Seasonings ⓘ
- 3 tablespoons "Old Bay"blackening spice ⓘ
- 3 tablespoons fresh Thyme leaf ⓘ
- 3 tablespoons Gumbo File ⓘ
- 5 oz. Crystal hot sause ⓘ
- Canned and frozen veggies with chicken stock ⓘ
- 64 oz. chicken stock ⓘ
- 1 cup fireroasted green chili peppers
- 3.7 # can Crushed tomatoe
- 1# corn ⓘ
- 1# okra ⓘ
- Fish ⓘ
- 1# shrimp ⓘ
Instructions
- make Dark roux-med heat to boil ,whip till med. brown shade .Set to the side.
- Sear/saute Fresh veggies and Andouille
- deglaze with chicken stock and add the canned/frozen veggies
- Bring to a boil.Add Seasonings mix and fish mix.
- bring back to boil add roux a little at a time to the thickness you want. (use alot great taste)
- Can use a little cornstarch slurry to make smooth thickener=cold water and cornstarch
- simmer half hour, Serve!
Nutrition & Diet Analysis (per serving)
935
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).