Cajun Pam’s Southern-Style Gumbo
2 cups flour
1 cup oil
1 whole fryer chicken (cooked and deboned into chunks)
1 ½ gallon chicken stock
2 large onions (diced)
1 bunch green onions (diced)
1 medium yellow bell pepper (diced)
1 medium can dice basil-oregano tomatoes
¼ cup each salt, black pepper, chopped garlic, and file
½ cup Texas Pete hot sauce
1 (12 oz) can v-8 juice
½ lb. smoked sausage (chopped and pre-fried)
½ lb. mild or hot ground pork sausage (pre-fried)
1 medium zucchini (diced)
2 medium cans Margaret Holmes Okra, Tomato, and Corn
1 lb. of medium raw shrimp (peeled and de-veined)
1 lb. oysters
1 lb. crawfish tails (peeled)
2 filet of catfish (cut into chunks)
6 cleaned fresh grumbo crabs
First make roux consisting of flour and oil by cooking on high, while stirring constantly until brown. Pour into large pot with chicken stock and V-8 with other seasonings. Simmer while preparing other ingredients.
Pre-Fry sausages, and then mix the sausages with the onions, celery, bell peppers, zucchini, tomato, okra, and corn. Continue to fry, on low until tender.
Pour together into large pot with stock. Add gumbo crags (broken in half), chicken, catfish, and crawfish tails. Bring to medium boil for about 20 minutes. Add shrimp and oyster, simmer another 10 minutes.
Serve over rice, season to taste. Serves 8-12
This Recipe uses the following products:
- Tomatoes, Okra and Corn- 15 oz.