From the Big Thicket of East Texas to the bayous of Louisiana, the regional cuisine offers a savory and unique assortment of dishes which combine the rich historical and ethnic history into the savory aromas of Cajun Cooking. Most of the recipes tend to be inexact combinations of ingredients honed to an art by its cook practitioners so measurements are likely to be in "pinches of this and dashes of that" rather than teaspoons and measuring cups. Each Family tends to have its own versions and favorites, and we are pleased to present a contribution from the Beaumont chapter of our extended family. Herewith, with gratitude to MRS. DOROTHY EDGAR, we present an Edgar Family Favorite (and one of ours) -- Shrimp Gumbo.
Two pounds cooked chicken (save
the chicken stock & add to gumbo)
One pound of smoked sausage;
One to three pounds of fresh, peeled
1 cup chopped green onions
One Medium White Onion (chopped);
2 cups chopped celery
1 pkg. frozen chopped okra
4 1/2 quarts of water;
One teaspoon of salt;
1/2 teaspoon of black pepper;
1/2 teaspoon of cayenne pepper;
4 ounces of dry roux ( We use Kary's dry roux mix in a jar);
Cooked white rice
Pour water into large pot and bring to a boil; once the water is boiling, add dry roux and stir contantly until the roux is fully dissolved; Add the onion, celery, and chicken stock. Cook about 1 hour. Add a package of frozen chopped okra. Cook about 30 minutes. Add the chicken and sausage. Simmer about 30 minutes, then add the shrimp. Bring gumbo to a soft boil for about 8-10 minutes to cook shrimp.
Steam white rice so that it will be ready at the end of the two hours;
Scoop rice into bowl and pour Gumbo over rice. Serve immediately. For added flavor sprinkle gumbo file on top (buy in seasonings section of store)
Serve the Shrimp Gumbo with saltine crackers or garlic bread. Suggested condiments include File', Louisiana Hot Sauce or Habanero Sauce, lemon wedges, scallions, and plenty of ice-cold tea! Important lesson, don't let the first to the pot scoop out all the shrimp!