by Pat Savoie
Mix 3/4 cup flour and 3/4 cup oil. Heat and stir constantly with a flat bottom spoon.
Cook unti it's the color of burnt peanut butter.
Add 2 chopped onions, which will cool down the roux.
Allow onions to cook until they begin to turn clear.
For Chicken and Sausage Gumbo:
Add browned chicken and sausage remembering to add water to the bottom of the pan to remove bits of browned chicken. Simmer about an hour until chicken is falling off the bone. (Chicken breasts can be used, but you will miss the flavor that the bones add just like when you make homemade chicken soup.) Remove the chicken from the gumbo and discard the bones and skin. Return the chicken to the pot adding water depending on the desired thickness of the gumbo. Simmer, skimming off excess oil. Before serving, add chopped green onions.
For Seafood Gumbo:
Seafood can be used instead of chicken. I like shrimp and crabmeat. Shrimp only take about 10 minutes to cook. Add the crabmeat last and stir gently to keep the lumps from falling apart. Don’t forget to add the chopped green onions.
For Shrimp and Okra Gumbo, see this recipe.
Elizabeth likes okra in her vegetarian gumbo. If you like, drop an egg into the boiling pot and let it cook for about 7 minutes before you are ready to serve.
Ladle over cooked rice. Many serve potato salad as a side dish.
Savoie Secrets: It's a Family Recipe 