I've been craving gumbo for some time now. I was nervous about trying to make it because I've never attempted before and it just seems intimating. I found a recipe that seemed to be easy enough, but I added a few things to spruce it up. Making the roux is the hardest part, but once that is done, everything else is a breeze!
Ingredients:
1 cup All-Purpose Flour
2/3 cup oil (vegetable or canola oil)
1 bunch Celery, diced, leaves and all
1 Green Bell Pepper, diced
1 large Yellow Onion, diced
1 bunch Green Onion, finely chopped
1 bunch fresh Parsley, finely chopped
4 cloves Garlic
3 tbsp Cajun Seasoning
1 tsp Black Pepper
1 tsp Salt
8 cups Chicken Broth
12 ounce package Andouille Sausages , sliced
Meat from 1 Rotisserie Chicken
2 cups Shrimps, pre cooked
8 oz Crab Meat
Cooked white rice for serving
Instructions:
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. Make sure to stir it constantly to avoid it burning. It should start to look like chocolate cookie dough. Feel free to add a little more flour or oil as needed to reach this consistency.
In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them for a couple minutes and move to a plate.
Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 ½ cups of chicken broth. Add veggies, garlic, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. Stir in the seasoning, to taste.
Add chicken, sausage, crab and shrimp and mix well.
Taste it and add more seasonings if you like--salt, pepper, cajun seasoning, garlic etc. until you reach the perfect flavor. Serve warm over rice.
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