Gumbo a La Creole
Gumbo A La Creole is an moderately easy dinner. Made with 1/2 c. wesson oil, 1 c. flour, 4 qt. water, 2 large onions, chopped and 1/4 c. fresh parsley, chopped, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
In large gumbo pot, make a roux with oil and flour.
Cook over medium heat, stirring constantly, until roux is a dark caramel color.
Remove from fire and add remaining ingredients, except shrimp, 1/2 cup green onions, file and rice.
Boil for about 2 hours, or until meat is tender and gumbo is thickened.
In the last 15 minutes of boiling, add reserved green onions and shrimp. Remove from fire and add file.
Serves 5 or 6.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment