- meat
- 2 oz andouille sausage, diced
- 3 oz chicken, dices
- 4 oz tomato paste, can use tomato juice
- vegetables
- 3 oz yellow onion, diced
- 3 oz green peppers, diced
- 3 oz celery, diced
- ½ oz jalapeno, small diced
- 2 oz scallion, diced
- ½ oz garlic, minced
- 4 oz tomato concasse, concasse
- spices
- 1 tsp oregano
- 1 bay leaf
- ¼ tsp thyme
- ¼ tsp black pepper
- ¼ tsp dry basil
- ½ tsp onion powder
- 4 cups chicken stock
- 3 oz brown roux
- 3 oz okra, sliced
- ½ tbp file powder
- 3 oz shrimp, chopped
- 1 cup carolina rice, cooked; 1 cup dry or 12 oz
- 1.5 cup chicken stock, for rice
ingredients
directions
1. Saute the sausage and chicken until well brown. pince with tomato paste. Add vegetables except the okra and continue to saute for about 5 minutes. Use 8 oz ladle for serving gumbo, #12 green scoop for rice. |
2. Add the spices except the file powder. Add the stock and tomato juice bring to simmer. |
3. Whisk in the brown roux. simmer for 20 minutes. Add the okra simmer for 5 minutes. |
4. adjust the seasoning; add the shrimp and file powder. Remove from the heat. Add rice and adjust the seasoning and consistency. |
Keywords
scc, gnvdc,
