Recipe: Cajun Gumbo

Recipes using Tabasco Sauce

• 1 1/2 cups flour
• 1 cup canola oil
• 4 large onions
• 4 carrots
• 3 celery stalks
• 3 bunches green onions
• 2 garlic bulbs
• 2 green peppers
• 2 16 oz cans whole tomatoes, retaining juice
• 2 pounds smoked sausage
• 6 skinless, boneless chicken breasts
• 1/3 cup sugar
• Cayenne pepper
• 1 tbsp sea salt
• Tabasco sauce
• Worcestershire sauce
• 2 Ibs shrimp, peeled and deveined
• Parsley, chopped
• Chives, chopped

1. First make a dark caramel brown roux with flour and canola oil.
2. Bring oil to high temperature then add flour slowly, stir a lot, do allow to blacken; could take 20 minutes to do properly.
3. When roux is dark caramel brown, add not too finely chopped vegetables (onions, carrots, celery, green onion, garlic, green pepper).
4. Cook these in roux for awhile, maybe 15 minutes or until you get tired.
5. Add whole tomatoes, drained and crushed by hand.
6. Cook until sticky, then add juice from tomatoes and additional water to bring level to a little less than half full.
7. Bring to a boil, then add 2 lbs, or a little more, smoked sausage (1/4" slices, pre-browned, dark) and chicken breasts skinless and boneless breasts pre-browned in canola oil.
8. At this stage, you will want to add sugar, a touch of cayenne pepper, sea salt, 5-6 dashes of tabasco, and several dashes of Worcestershire sauce.
9. Do not try to perfect taste at this time. Lower heat and cook at low boil for at least 2 hours.
10. After boiling for a couple of hours, perform a taste test. Adjust seasoning to your taste.
11. Allow to boil a few more minutes, then add shrimp, a handful of chopped parsley and a handful of chopped chives.
12. Turn heat to low. Allow shrimp a few minutes to cook. Turn heat off.
13. It is best to allow gumbo to sit for a while before serving. It will be much better if allowed to sit in refrigerator, or in an Alaskan cold garage overnight.
14. Reheat and serve.
    

Makes about 8 quarts, but use a 12 quart pot.

NOTE: You can substitute diced smoked turkey breast browned a lot for the smoked sausage, and you will have a low cholesterol dish Also Okra can be added either as one of the raw vegetables cooked in the roux or added toward the end if you have some pre-cooked, 1 1/2 cups should do it.