To start off, I made the roux in the microwave using the following method: mix 3/4 cups of oil and flour in a glass measuring cup and microwave on high, uncovered, for 6 to 7 minutes. Check and stir at 6 minutes and continued cooking on high for up to a minute more to reach the desired color brown. Add 1 cup celery and 2 cups chopped green bell pepper to roux and cook on high for 3 minutes more. Add 4 cloves garlic, minced and 2 Tbsp. dried parsley and saute on high for 2 minutes more. Voila! perfect roux mixed with veggies in less than 15 minutes and practically no stirring. I also cooked the gumbo in the slow cooker on low for 6 hrs adding 1 cup non-instant rice in last hour. I used smoked sausage, 1 1/2 lbs. boneless chicken, didn't precook the okra (I used frozen), used 14.5 oz can of Italian stewed tomatoes, and added 1/2 lb. cooked shrimp with the rice. I kept the spices the same except for the red pepper; I used 1/8 tsp. The results were wonderful, but beware this recipe makes a big batch. Don't know if I'll be making this again b/c it was a lot of work. Anyway, thanks for posting even though I altered the recipe quite a bit. BTW served with Corn Casserole II from this site.
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To start off, I made the roux in the microwave using the following method: mix 3/4 cups of oil...