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gumbo
(seafood or chicken & sausage)
1 ONION DICED
2 STALKS CERELY DICED THINLY
2 TBLS. MINCED GARLIC
1 BELL PEPPER DICED
3 BAY LEAFS
1 CAN ROTEL
IN LARGE POT ADD 1 1/2 CUPS OF FLOUR & 1 ¼or 1 1/2 CUPS OF REG.OIL
ON LOW HEAT STIR CONSTANTLY UNTIL CONSISTANCY OF APPLESAUCE & DEEP BROWN IN COLOR (TAKES A LONG TIME)
WHEN BROWN, ADD ONION, GARLIC, CELERY, BELL PEPPER, 3 BAY LEAFS
COOK FOR 10 MIN.
ADD CAYENNE, SALT, PEPPER, TONYS,….TO TASTE
ADD ROTEL AND STIR.
ADD 8 CUPS OF WATER, STIR WELL AND COOK ABOUT 1 HOUR.
ADD MEAT (PRE-COOKED EXCEPT FOR SHIRMP)
COOK ON LOW, 2-2 ½ HRS. COOKING TIME, UNTIL DESIRED TASTE
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