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ROSIE’S GUMBO RECIPE

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For the Cajun person, eating is an adventure not a chore. Each dish is expected to provide a mouthful of flavor and a create a desire for more!

Every meal can be an event, Superbowl or not! We are posting a few of our favorite recipes for you to try! If you are like our family you will soon be looking for more recipes to delight your family and friends! Rosie enjoys cooking gumbo on a Sunday afternoon.

Rosie’s Gumbo
You have to start with a roux. In a large gumbo pot, make a roux with oil and flour. 

Stir constantly until the roux turns the color of peanut butter. Add onions, celery, and bell pepper to wilt veggies and to slow browning. Add chicken broth and meat. Season with salt and pepper to taste. Cook on low for 2 hours. Eat over rice with crusty french bread. (It will even taste better on day 2 🙂

Ingredients: 
1/2 cup wesson oil
1 cup flour
4 quarts chicken broth
1 large onion, chopped
1 bell pepper
2 stalks celery
chicken, sausage, goose or duck or any combo
Serve over hot fluffy rice.

Sounds like too much work or you burnt the roux? Here are a few great recipes you can put together in a short time to get you though more meal!

Shrimp and Grits: 

Red Beans and Rice: 

Crawfish Dip: See if you recognize the sweet lady in the pic, Chere!

NOTE: You can trap crawfish in many lakes in Arizona or find packets of cooked, peeled crawfish in the frozen fish section at Walmart.

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