gumbo

(seafood or chicken & sausage)

1 ONION DICED

2 STALKS CERELY DICED THINLY

2 TBLS. MINCED GARLIC

1 BELL PEPPER DICED

3 BAY LEAFS

1 CAN ROTEL

IN LARGE POT ADD 1 1/2 CUPS OF FLOUR & 1 ¼or 1 1/2 CUPS OF REG.OIL

ON LOW HEAT STIR CONSTANTLY UNTIL CONSISTANCY OF APPLESAUCE & DEEP BROWN IN COLOR (TAKES A LONG TIME)

 

WHEN BROWN, ADD ONION, GARLIC, CELERY, BELL PEPPER, 3 BAY LEAFS

COOK FOR 10 MIN.

ADD CAYENNE, SALT, PEPPER, TONYS,….TO TASTE

ADD ROTEL AND STIR.

 

ADD 8 CUPS OF WATER, STIR WELL AND COOK ABOUT 1 HOUR.

 

ADD MEAT (PRE-COOKED EXCEPT FOR SHIRMP)

 

COOK ON LOW, 2-2 ½ HRS. COOKING TIME, UNTIL DESIRED TASTE