These measurements for roux will be large enough for a gumbo with two pounds of shrimp or 1 lb. of shrimp and 1 lb. of something else... If you wish to make a Texas sized pot, enlarge the recipe in the same proportions given. It is important to use more oil than flour! *(I always make a little larger batch and use 1 C flour, 1 � cup oil)
2/3 -cup flour
� cup vegetable oil.
Stirring, blend the flour and the oil in the heavy iron pot until it is thoroughly mixed before you turn on the heat under the pot. Stirring constantly, on a medium to low heat, brown the roux.
Don't cook your roux fast, because as it reaches the done point, it will be too hot and burn!
Constant stirring is the key. When the roux is a rich dark brown like chocolate take it off the fire immediately!!!
Continuing to stir, you can add the cup of chopped onions to lower the temperature. Or you can add hot water... both ways works. You continue to stir until the temperature is lowered sufficiently.
Roux is ready and now you begin to make the Gumbo or you can freeze it to use at another time. Do NOT add the rest of the ingredients if you do this.
Turn the heat back on and follow these instructions adding the rest of the ingredients to your gumbo slowly.
1 cup chopped onion 1 1/2 cup chopped celery
1 very large bell pepper chopped
2 or 3 cloves of garlic, minced
Keep adding HOT water as you go. Mixture will become lumpy and non-stirable if you don't! (and it WILL get that way!) Add a little at a time, and try to keep the mixture at a thick cream-like or 'syrupy' state.
Now add:
1 tbsp. Worchester Sauce
* and my secret ingredients! � teaspoon of Old Bay Crab Boil LIQUID and a dash of allspice, 1 tbsp. Chinese Style Oyster Sauce and 1 Tbsp. Ketchup!
Okay- now
Add at Least 1 1/2 tsps. black pepper! Sprinkle generously!! I use lots!
A pinch or two of Thyme
Salt to your taste...
A Dash of Rosemary, Marjoram, and the Bay Leaf
Season additionally with Cayenne pepper (about 1/2 to 1 tsp or more) and splashes of Tabasco pepper depending on how hot you like it!
Add two more cups of hot water with 4 dissolved bouillion cubes (chicken is better) ot hot chicken broth. Add 1 can stewed tomatoes slightly chopped. The prepared Cajun flavored style is great, but just ordinary stewed tomatoes are good too. Let the pot simmer for about 3/4 of an hour.
By now the vegetables you added are just about "melted" into the roux and it's time to add:
One bag of frozen okra
Now cook gumbo until Pkra is very tender... almost falling apart, adding more liquid if necessary.
Taste for seasonings.
Finally it's time to add the seafood!
raw oysters and about 2 lbs. of cleaned, deveined shrimp or 1 lb of shrimp and some other precooked meats. Cook at medium low remperature until shrimp curls and turns pink. Don't overcook seafood! It only takes a few minutes!
Serve gumbo in a bowl over a scoop of hot steamed or boiled rice. You can sprinkle with File', if desired.
Enjoy!:o
