There are so many different variations of gumbo, but this one is tried and true!
Ingredients:
1 cup bacon drippings
1 cup flour
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
1 gallon warm water
1 can beef broth
1 package frozen okra
1 can diced tomatoes
2 lbs. peeled shrimp
1 lb. cooked beef smoked sausage, sliced about ¼” thick
1 lb. cooked chicken
2 tbsp. salt
2 tbsp. Cajun seasoning
1 bay leaf
Hot cooked rice
Directions:
Cook bacon drippings and flour in a large iron pot over medium heat, stirring constantly until roux is the color of peanut butter.
Add onion, celery, bell pepper and garlic until the vegetables are tender.
Gradually add water, beef broth and tomatoes and bring to a boil. Turn heat down to low and then add okra, sausage, chicken and spices and cook for 1 – 1 ½ hours, stirring occasionally. Add shrimp and cook for an additional 10 minutes.
Serve over hot rice with some French bread on the side.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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