Low Country Gumbo

Makes: 5 Quarts
Prep Time: 1 Hour
Cooks: 3 Hours

3 links of Andouille sausage, sliced and browned
1 cup vegetable oil
1 cup all-purpose flour
6 stalks of celery, chopped
1 green pepper, chopped
2 cloves of garlic, minced
1/2 cup chopped fresh parsley
2 quarts chicken broth
2 quarts water
1/2 cup Worcestershire sauce
Tabasco Sauce
1/2 cup tomato sauce
1 large tomato, chopped or
1 (16-ounce) can tomatoes, drained and chopped
4 slices bacon, cooked and crumbled
2 tablespoons salt
2 bay leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 cups fresh fish, poached and diced or,
2 cups chopped cooked chicken
2 pounds crabmeat, flaked
2 pints oysters, drained
1 teaspoon brown sugar
Juice of 1 lemon
Hot cooked rice

Cook sausage; drain and set aside. To make roux, heat oil in a heavy stockpot over medium heat. Add flour slowly, stirring constantly, 30 to 40 minutes or until medium brown. Add celery and next 4 ingredients. Cook 45 minutes, stirring often. To the roux, add chicken broth, water, Worcestershire, Tabasco Sauce to taste, tomato, bacon, seasonings, and sausages. Simmer 2 to 3 hours, stirring occasionally. (Prepare fish while tomato mixture is simmering.) About 30 minutes before serving, add seafood, brown sugar and lemon juice to tomato mixture.

Serve mixture over hot cooked rice, with French bred. Freezes well. (Do not add oysters if freezing.)

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Sandy Reever Killion, Food for Thought

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