InsaneJournal

Sacramento Grease
Dapremont Jr.

1c. Marauded celery 1 large onion, chopped 1 large natural bell pepper, chopped 4 tsp. File (if you happen to can't get this, it will still be a very good gumbo) two toes minced or chopped garlic 1 cup off purpose flour 3/4 glass bacon grease 1 lb. Andouille sausage (a Cajun sausage) - if you ever can't get this use a good smoked sausage 1 tbsp. Sugar 1/8 cc Tabasco 1/2 teaspoon Tony Chachere's seasoning 3 Qt. Mineral water 6 beef bouillon cubes several bay leaves 1/2 tsp. Dried leaf thyme 1(17 1/2-oz.) can stewed tomatoes 1 small can tomato spices 2 (10oz.) Banned cut okra, thawed 2 tblsp. White vinegar 1 or 2 lbs. of lump crabmeat 3 lbs. shrimp 2 Tbsp. Worcestershire sauce

ROUX: Add flour to 3/4 glass melted bacon grease with large heavy skillet together with stir well to blend. Cook this over low medium heat stirring consistently until it becomes some sort of dark mahogany rich brown color. This will take 20 to half an hour and it must be watched continuously and you simply must continue to mix until finished or flour will burn.

Alternate method to preparing Roux: I take the flour and brown it for a high fire while stirring constantly until this is the rich brown. I make the roux at that time adding the brown flour to the bacon grease and then i just add the processed vegetables. I use brown flour a lot in gravies and soups so i have a big box of brown flour always available. (My mother browns 5 lbs. of flour ahead of time in her oven and then keeps it in the freezer for whenever she needs it. Both methods of making a roux work well but you just have to make sure it is good and rich dark.

VEGETABLES: Process the onion, celery, bell spice up, and garlic in some sort of food processor. Add sausage and the processed ingredients to the roux and cook for 10 to 15 minutes, stirring constantly to saute the vegetables. Set this aside.

BOIL WATER: While preparing the roux together with vegetables start the 3 quarts water to boiling in a large Dutch oven or Gumbo pot at least 6 Qt. Size. Add beef bouillon to boiling water to make a beef broth. Combine roux blend to boiling broth and stir. Reduce heat together with add bay leaves, thyme, tomato plants, tomato sauce, sugar, salt, Tony's seasoning, and Tabasco to help boiling mixture. Simmer on low heat for 1 hour. At the 45 instant mark, add 2 teaspoons file to gumbo and stir.

OKRA: While the gumbo is cooking, cook the okra in a large frying pan with the 2-tablespoon of vinegar relating to 15 or 20 a matter of minutes. Drain the fat heli-copter flight okra and set aside.

CRABMEAT, SHRIMP, OKRA: Following your gumbo has been cooking for 1 hour, add crabmeat, shrimp, okra, together with Worcestershire sauce. Cook for 45 minutes more after adding these last ingredients. At the end increase 2 more teaspoons involving file.

Fulfill over rice.

Comments from Edgar: The gumbo can get frozen or refrigerated several people like it better morning. Sacramento Grease