Moore’s Gumbo for a Thanksgiving Eve Dinner
With Thanksgiving only a couple of weeks away, we know many of you are getting your meal plans together. It won’t be long until your house is packed full of family, and your time is spent making sure everyone feels at home.
One great way to make sure your time is well spent during the holiday is to have as much of the cooking done prior to family arriving. That’s why we’re a huge fan of this gumbo. It makes for a delicious dinner for family that comes into town a couple of days before Thanksgiving.
Not only is it enough to feed a crowd, but it can be made well in advance and warmed up to be just as delicious as the day you made it!
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
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!