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New Orleans Gumbo
Ingredients
- From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.
- INGREDIENTS
- 6 cups water
- 1 package (1 pound) chicken gizzards, chopped
- 2 tablespoons seasoned salt
- 2 teaspoons parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Dash of ground red pepper (cayenne)
- 1 large green bell pepper, chopped (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 5 cloves garlic, finely chopped
- 2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
- 1/2 cup vegetable oil
- 1 cup Gold Medal™ all-purpose flour
- 4 cups hot water
- 1 bag (1 pound) frozen chopped okra
- 1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
- 2 pounds fresh uncooked shrimp, peeled and deveined
- 1 can (8 ounces) regular or smoked oysters, drained
- Hot cooked rice, if desired
- DIRECTIONS
- In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
- Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
- Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
Directions
- DIRECTIONS
- In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
- Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
- Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
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