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Howard L. Puckett Photo by: Howard L. Puckett

Buckshot Gumbo

Coastal Living NOVEMBER 2005

  • Yield: Makes 11 cups

Ingredients

  • 3 (4-ounce) packages gourmet-blend mushrooms
  • 2/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 3 cups chopped onion
  • 3 cups chopped celery
  • 3 cups chopped green bell pepper
  • 6 garlic cloves, chopped
  • 6 bay leaves
  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 3 cups chopped cooked chicken
  • 1/4 cup chopped fresh oregano
  • 1/4 cup fresh thyme leaves
  • 1/4 cup chopped fresh parsley
  • 1 cup chopped green onion
  • Hot cooked rice

Preparation

Place mushrooms in a large roasting pan. Bake at 425° for 20 minutes; set aside.

Meanwhile, combine 2/3 cup oil and flour in a large skillet; cook over medium-high heat, whisking constantly, until roux is dark golden brown (about 15 minutes). Remove from heat, and set aside.

Heat 3 tablespoons oil in a large Dutch oven over medium-high heat. Sauté onion and next 3 ingredients in hot oil 20 minutes or until tender. Add roux, and stir well.

Stir in roasted mushrooms, bay leaves, and next 7 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour. Stir in green onions, and serve over hot cooked rice.

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