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LOCATION: Recipes >> Cajun >> Gumbo 02

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10 servings

4 tbsp flour
4 tbsp oil
1 chicken, cut-up
2 quarts water
1 quart chicken stock
2 tbsp butter
1 celery stalk, chopped
1 large green pepper, chopped
1 large onion, chopped
1/2 tsp pepper
2 garlic cloves, minced
28oz can tomatoes, chopped
1 tbsp parsley
16oz pkg frozen okra
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce
1 tsp worcestershire sauce
1 bay leaf
1 lb shrimp, peeled and deveined
1/2 lb bay scallops, or sea scallops cut in half
1 lb crabmeat, shredded or chopped

Combine oil and butter in a 3 quart pot. Cook slowly for 1/2 hour,
the mixture will turn a deep brown color. Set aside after cooking.

Add water and broth in large pot and bring to a boil. Cook chicken
for 1/2 hour; skim off excess fat. Remove chicken from pot. When
cool; skin, bone and dice chicken. Discard skin and bones.

Slowly pour chicken broth into roux; stirring well. Melt butter in
large pot over medium heat. Add celery, onion, pepper and garlic;
cook for 10 minutes. Do not brown. Add chicken broth/roux mixture
to vegetables. Stir while bringing to a boil. Add tomatoes, parsley,
okra, cayenne pepper, hot pepper sauce, worcestershire sauce and
bay leaf. Bring to another boil and reduce to simmer; cook for
1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and
scallops and cook for 5 minutes. Add crabmeat and cook for 5 more
minutes. Remove bay leaf and serve in bowls over cooked rice.


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