See a letter from Ellen about the donation campaign. Your help matters!
I am making a gumbo and the recipe serves 6 to 8. However, I need to serve 27. How do I ?
¾ cup of dark oven roux
1 cup chopped onion
1 cup chopped celery
½ cup chopped bell pepper
3 cloves of garlic finely minced
1 to 2 teaspoons of Cajun seasoning
1 (15 oz) can of stewed tomatoes with liquid, chopped up
1 teaspoon of Old Bay seasoning
2 cups sliced okra
2 quarts of shrimp stock, chicken stock/broth, or water
½ Tablespoon of canola or vegetable oil
2 dozen oysters (undrained)
½ pound of smoked sausage, Andouille or ham or chopped (optional)
2 pounds of medium shrimp, peeled and deveined
1 pound of lump crabmeat, picked through for any shell
This is simple you literally just do 4 times. Do see Chuck Taggarts Gumbo page for inspiration before you start:
For example, do you know that steaming/boiling the shrimps shell on yourself and using that water simmered on the shells for part of the broth, and simmering the hambone in the broth, will enrich your gumbo?
Long grain rice on the side please. Not cooked in with.
Does this help? I am doing a fundraising campaign to remodel the kitchen and provide the changes you readers have asked for- please click the masthead at the top of this page to go to www.ellensbigpots.com and make a donation. Thank you.