Pura Vida View
Ingredients:
Gumbo:
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1 large yellow onion diced
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4 cloves garlic crushed
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2 celery ribs diced
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1 red bell pepper diced
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1 yellow bell pepper diced
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1 orange bell pepper diced
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1 frozen bag of okra
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2.5 pints chicken stock
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1/4 cup creole seasoning
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.5 cup white wine
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1 tbsp. Worchister Sauce
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1/4 cup Crystal hot sauce
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2 tbsp. Butter
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salt and pepper
Roux:​
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1/2 lb. butter
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1 1/4 cup flour
Savory:​
1 lb Andouilli Sausage Diced
1 lb Chicken Diced
1 lb Shrimp Diced
1 lb Crawfish Tails (optional)
**Season the chicken with 1 tsp each: garlic salt, onion powder, creole seasoning, black pepper
**season the shrimp and crawfish with - 1/2 tsp each: garlic salt, onion powder, creole seasoning, black pepper
Instructions:
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Make Roux
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Melt butter in large pot of medium low heat. Then sprinkle in the flour gradually stirring constantly​
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sweat the onion 2-3 minutes, then add the celery and cook another 2 minutes, add bell peppers sauté another 2-3 minutes - season each vegetable with salt and pepper as you add it to the pan
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Deglaze the pan with white wine
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add the okra, creole seasoning, Worcheshire and hot sauce
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Add the Chicken Stock
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In a separate pan while cooking the vegetables, cook the savory ingredients together (I cook it in 2 parts olive oil one part butter)
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Add the cooked meat to the gumbo pot.
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Simmer for at least 30 minutes