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This is a great rich tasting Southern Gumbo. Leave out the stew meat for a more traditional Seafood Gumbo. Serve in deep bowls with a large scoop of rice . SorryBoys Southern Gumbo 1 pound andouille sausage, cut into 1/2 inch pieces 1 (16 ounce) can whole tomatoes, undrained and chopped 2 tablespoons butter 2 Tablespoons SorryBoys Original Seasonings 2 Tablespoons Key Lime Seasoning Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Add seasonings, parsley, and bay leaves. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, and serve in deep soup bowls.
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Stay tuned for the latest escapades of the Sorry Boys! There's no telling what we'll try next! Stop back often for more tips, tricks, and secrets. Order more sauces and seasonings. We will be adding new information and more recipes on a regular basis, or when we remember. Our special thanks to Brenda Lee for the Sorry Boys theme song. We're Sorry Brenda! You could only be apologetic. That sure would change things! Yeah, I know ..... They don't call us the Sorry Boys for nothing! Remember ...... It is what it is! Sometimes things are exactly as they appear. Of all the things in this life that I've lost. It's my mind that I miss the most..........
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