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National Gumbo Day: Gumbo Cooking Tips

National Gumbo Day: Gumbo Cooking Tips
Celebrated annually on October 12th, National Gumbo Day honors the official cuisine of Louisiana. This Cajun favorite is a heavily seasoned, stew-like dish that is often served over rice, but the recipe variations are endless! Most Cajuns would predictably claim that their mother’s or grandmother’s recipe takes the cake, but they haven’t tried Moore’s seafood gumbo. But, before giving our favorite recipe a try, check out these gumbo cooking tips! 
 
  1. Always use fresh ingredients. 
  2. Add a layer of flavor by browning meaty ingredients like chicken, turkey and sausage first. 
  3. Make it in advance—like a good wine, gumbo gets better with age. 
  4. Gumbo cooked over low heat and uncovered for 2-3 hours is best.
  5. Tweak the recipe as you go—don’t be afraid to add water if it’s too think or add salts and spices to satisfy your tastes. No two gumbos are exactly the same! 
Ingredients: 
3 tbsp. vegetable oil
1 pound smoked Conecuh Sausage, or other smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
4 tbsp. butter
1 onion, chopped
3 tbsp. garlic, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
4 cups hot water
3 beef bouillon cubes
1/4 cup Moore’s Original Marinade
1 Rotisserie Chicken, skin and bones removed, meat shredded
1/2 pound small shrimp, peeled, deveined and cooked
2 cups okra, sliced
1 (14-ounce can) stewed tomatoes with juice
2 bay leaves
Salt and pepper to taste
 
Instructions:
  1. Heat the oil in a large pot over medium heat. Add the sausage and cook until browned. Remove sausage and set aside.
  2. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let cool.
  3. Return to low heat and melt the remaining 2 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
  4. Add Moore’s Original Marinade, bay leaves and salt and pepper, to taste. Stir frequently for 10 minutes.
  5. Add hot water and bouillon cubes, constantly whisking.
  6. Add the chicken and sausage and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
  7. Add tomatoes and okra. Cover and simmer for 1 hour.
  8. Add shrimp and cook for 10 minutes.
  9. Remove bay leaves and ladle into bowls.  Enjoy!