Caroline's Favoroite Gumbo

"the secret's in the roux"

makes about 4 servings
AmtIngredient
1/2 cupmelted butter or 1/2 & 1/2 butter blend
1/2 cupall-purpose flour
1chopped onions
1chopped green pepper
1 tsp.paprika
1 tbsp.Cajun seasoning ("Emeril's Bayou Blast")
1 tsp.gumbo file, ground
1 tsp.ground Ancho pepper (optional for extra heat)
3 cupscold chicken stock or broth
2 tsp.brown sugar
1bay leaf
16 ozfrozen okra
1large can chicken, break into bite-size pieces
1 canchopped clams
to tasteSalt and Pepper

Gumbo Preparation:

  1. Combine the melted butter and flour in a large pot, stirring constantly over medium heat.
    Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
  2. Add the chopped onions and green peppers. Cook, stirring continuously, until the vegetables are soft (about 4 to 8 minutes).
  3. Add paprika, Cajun seasoning and gumbo file'. If you want a spicier dish, add the Ancho pepper.
    Cook for about 1-2 minutes.
  4. Add the cold chicken stock or broth and the clam juice.
    Stir until the roux mixture and the broth are well combined.
  5. Add the bay leaves and the brown sugar, bringing the mixture to a boil.
    Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
  6. Add okra, chicken and clams to the soup approximately 15 to 20 minutes prior to serving. Bring to a boil and let the okra cook until tender. Add salt and pepper to taste.

Tips: