New Orleans gumbo <I lived there 3 years>
Ingredients
3 TB butter or canola oil3 TB flour
1 large onion
2 carrots
1 bell pepper
1 bag okra
1 can diced tomatoe
2 stalks celery
3 cloves garlic
1 tsp lousiana hot sauce
6-8 cups chicken stock
2 tsp Tony Chacheres creole seasoning
1 tsp old bay seasoning
2 or 3 bay leaves
1or 2 tsp gumbo file
1 can jumbo lump crab or 1 pkg imitation crab meat
Shrimp/chicken/smoked sausage are optional depending on the meats you have.
Instructions
You have to make the roux!!!!!!Brown your flour on med heat until medium brown. KEEP STIRRING. Add butter or oil and continue to stir quickly. This is your "roux". Some chefs put in the oil and then add the flour and wisk for 30 minutes until brown, but my mother
Begin to slowly add your chicken stock or water until it is smooth and creamy. Stir in rest of stock and add all veggies, seasonings and meats. Bring to a boil and then drop down to low to simmer for 1 hour. After 1 hour stir and see if needs any more stock or seasonings. Continue to cook on low until ready to eat. Serve over long grain rice.