1/2 cup olive oil
1/2 all-purpose flour
1 large yellow onion, diced
4 large celery stalks, roughly chopped
2 large green bell peppers, roughly chopped
salt & pepper
1 tbsp minced garlic
1/4 tsp cayenne pepper
1/2 tsp Italian seasoning
3 cups tomatoes, roughly chopped
1 lb okra, sliced
3 bay leaves
3 green onions, diced
2 cups chicken broth
Four cups of steamed white rice
In a large pot over medium-high heat, warm the oil, then add the flour and stir constantly until the roux turns a light brown. Add the onions through garlic and cook until the onions turn translucent. Next, add the cayenne pepper through green onions and cook for 7 min. Then add the chicken stock and scrap the bottom of the pan to remove any browned ingredients. Allow to simmer for 30 min. Taste the gumbo and adjust the level of seasonings if desired. Spoon the cooked rice into a bowl and top with gumbo.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/07/foodbuzz-24x24-gulf-seafood-beachside.html
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