SAVANNAH GUMBO
This is a Paula Deen recipe and one of the best recipes I've ever tried. I would suggest making it the day before and giving it a day in the fridge to meld the flavors more. I also throw in some shrimp during the last five minutes of cooking.
Provided by Cathy Estes
Categories Other Soups
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
- 2. Add the onion, pepper, and garlic and saute for 2 minutes.
- 3. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
- 4. Add the file powder and salt and pepper to taste. Remove and discard the bay leaves.
- 5. Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the file.
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