Thursday, August 2, 2012

Inn Above Onion Creek Gumbo

1/2 cup bell peppers, medium dice
1/2 cup onion, medium dice
1/2 cup celery, medium dice
1 lb. Andoulli sausage cut into bite size pieces
1/2 cup okra
1 lb shrimp, peeled and deveined
3 cups chicken stock
1/2 cup roux (1/4 cup butter, 1/4 cup flour)
1 bay leaf
1/2 Tsp paprika
1/2 Tsp cayenne pepper
1 Tsp File
1/2 Tsp garlic powder
Salt and Pepper to taste

1.Brown sausage in large pot
2. Add celery, bell peppers, onion and bay leaf, cook over medium high heat for a couple of minutes
3. Add chicken stock and bring to a boil
4. Mix in Roux
5. Add shrimp and okra, cook on low for an additional 5 minutes
6. Add seasonings

Serve with white rice.

Innkeepers Inn Above Onion Creek