by Brenda Presnell
1/3 cup flour
1/3 cup bacon grease (or vegetable oil)
1/3 cup bell pepper, chopped
1/3 cup celery, chopped
3 garlic cloves, chopped
1 (16 ounce) can chopped tomatoes
3 beef bullion cubes
3 cups of water
1/4 cup fresh chopped basil
1 tablespoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 can corn
2 cups okra, sliced
2 links smoked venison sausage (cut into 1-inch slices)
First you make a roux: Melt 1/3 cup bacon grease in a skillet over low
heat. Sprinkle 1/3 cup flour in a little at a time. Stir constantly until the color of peanut butter (this may take about 15 minutes). Remove from heat.
Cook bell pepper, celery, garlic, and okra in a small amount of oil or grease until crisp tender (approximately 10-15 minutes). Then put in Crock Pot. Put corn in Crock Pot.
Next heat together tomatoes, bullion cubes, water, basil, Worchestershire sauce, salt, pepper, cumin, and the previously prepared roux. Then put in Crock Pot.
Last, put the venison sausage in the Crock Pot.
Cook in Crock Pot on low for 1-2 hours.
This is definitely in the comfort-food category. Like most gumbo recipes, it is really a matter of personal taste. You can easily add additional ingredients you like or omit any of those that you don't like.