Basic Cajun Gumbo
Ingredients:
1 cup roux
1 large onion, chopped
3 pounds poultry or fresh seafood
Water
Borel’s Cajun Zing Seasoning to taste
2 tablespoons chopped green onion tops
1 tablespoon minced fresh parsley
1 tablespoon gumbo file` (optional)
Directions:
Heat prepared roux over low heat in a large deep gumbo pot until warm. Add onion and meat to roux and sauté until onion is tender (3 to 5 minutes). Add enough water to cover 2 inches above meat’; stir in Borel’s Cajun Zing Seasoning to taste. Bring to a boil; reduce heat and simmer 1 to 11/2 hours, stirring frequently. Add chopped green onion tops, parsley and gumbo file`; cook 10 minutes longer.
Extra water may be added if gumbo cooks down too much before serving time: Gumbo should be thin like soup.
Yield: 12 servings
Note: When poultry is used, let gumbo cook until it is tender. If fresh seafood is used, cooking time is not as long.
Suggestions for different gumbos
Seafood Gumbo is shrimp, crawfish, lump crabmeat and oysters.
Shrimp and Okra Gumbo
Chicken and Sausage
Okra and Brisket
