Creole Gumbo

Made some delicious Gumbo this weekend from a recipe I got when I was in New Orleans this spring....

Recipe:

1 Cup Butter

1 Lb. Andouille sausage (cubes)

1/2 Lb schrimp

1/2 Lb crawfish

4 crabs

Large white onion (diced)

Green onions

1 clove of garlic

1 Tablespoon of parsley flakes

2 Tablespoon of flower

2 Tablespoon of cajun spices

Opskrift:

2 dl smor

500 g Andouille polse (skiver/tern)

250 g rejer

250 g krebs

4 krabber

1 stort log (tern)

forarslog

1 fed hvidlog

1 Spsk. torret persille

2 Spsk. mel

2 Spsk. cajun krydderi

Fry onions in butter until light brown, add garlic and flour. Add spices. Parsley flakes. Fry the sausage. In a large pot add flower mixture, meats (except schrimp) and fill with water. Cook for approximately 2 hours and add schrimp when it's almost done. Serve over rice.

Steg logene i smoret til de er brune. Tilfoj hvidlog og mel. Tilfoj krydderierne og persillen. Steg Andouille polserne. Kom alle ingredienser i en stor gryde undtaget rejerne og fyld med vand. Lad simre  i ca. 2 timer. Tilfoj rejerne lige for retten er fardig. Server med ris.