Cook Retired

Quick Gumbo

¼ unsalted butter

1/3 cup olive oil

1 cup flour

2 large onions, chopped

6 stalks celery, chopped

2 green peppers, chopped

3 cloves garlic, finely chopped

1 large tomato, chopped

2 tbsp Creole seasoning

2 quarts chicken broth/ water and 10 bouillon cubes

2 andouillle sausage links

3 bay leaves

1 tsp dried basil/handful fresh

½ dried thyme/or palmful fresh

2 cups frozen cut okra thawed

1 tbsp Worcestershire sauce

1 tbsp hot sauce

kosher salt and pepper to taste

1 lb crab/ rotisserie chicken

1 tlb shrimp
8oz. container oysters with liquid

Melt butter in large skillet Add Oil. Sprinkle flour over the the top and cook to make a roux, stirring often until it resembles milk chocolate. 15 to 18 minutes.

Add onions continue stirring often until the mixture turn dark chocolate in color. 4 to 5 minutes

Add celery, peppers, garlic, tomato, and creole seasoning to the pot and cook over medium heat until peppers begin to soften. 3 to5 minutes

Add water and chicken bouillon cubes, sausage, bay leaves, basil and thyme; bring to boil. Reduce heat and simmer 1 hour

Add crab, shrimp or shredded chicken, okra, Worcestershire, hot sauce, salt and pepper. Simmer 1hour 30 minutes