So week before last I had cravings for Gumbo. Have only had Gumbo 1 time in my life but I had a taste for gumbo. So what did I do? Curved that craving by making my own Gumbo for the first time. It was sooooo much better than the frozen Gumbo that I had previously had. No I know what I put in mine, however I don’t know the measurement as I NEVER measure. I don’t know why I just don’t. How ever my recipes always seem to come out right.
Okay, so the recipe. I found one that use many of the ingredients that I use and made the same way. I’ll insert where I did something different.
- ¼ cup canola oil
- 8 oz . Smoked sausage
- 2 pounds chicken skinless chicken thigh
- ½ cup flour
- ¼ cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery (about 3 sticks)
- 2 teaspoons minced garlic
- 1 14 oz . can tomatoes (chopped)
- ½ pound crab legs
- 1 tablespoon creole seasoning
- ½ tablespoon smoked paparika
- 1 tablespoon chicken bouillon powder or 1 cube
- 1- tablespoon thyme fresh or dried
- 2 bay leaves
- 6 cups chicken stock (sub with water)
- 1 pound shrimp (peeled and deveined)
- crab if you choose, I used pre-prepared blue crabs.
- ¼ cup chopped parsley
- 2 green onions chopped
- 10 cups cooked rice
- Lightly season the chicken with salt and pepper or whatever seasonings you chose. However, I seasoned with salt and pepper only because I used the other seasonings and didn’t want my gumbo to be extra salty with all the seasonings. Heat the oil over medium heat in a heavy bottomed Dutch Cooker or big pot, brown the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
- In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
- Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color. Don’t walk away from the stove during this process. It might burn, oh it will burn, lol. I know from experience, lol.
- When you have achieved your desired color. Remove from stove and let it cool.
- Return the Dutch oven back on the stove. Add the onion, minced garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
- Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
- Stir in green onions, and chopped parsley, (only if you want it).
- Adjust thickness soup and flavor with broth or water and salt.
Discuss I don’t measure I had about 4 to 5 servings, as I used about half of what this recipe calls for. This recipe can make about 8 to 10 servings.
Let me know if you try it. I’m telling you it was delicious!!!