Prep 0 mins
Cook 2 hrs
This recipe makes alot which is why i like it you can feed a crowd or freeze some for the next time. the gumbo has a bit of a kick, you can adjust it anyway you like. enjoy! **the gumbo base is hard to find where i live so i often have to sub. a roux....to make the roux brown 3 lg cooking spoons of flour in cooking oil(kitchen bouquet can be added to darken the roux)this will be the first thing you will add to the stock
- 12 cups water
- 1 roasting chickens or 3 -4 lbs chicken pieces
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 3 links smoked kielbasa or 3 links polish hot sausage
- 3 links smoked kielbasa or 3 links polish mild sausage
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup diced white onion
- 2 green bell peppers (i often leave these out)
- 4 stalks celery, diced
- 1 cup fresh parsley, chopped
- 1 head fresh garlic, chopped
- 1 (6 ounce) box Zatarians gumbo base mix
- 5 (14 ounce) cans diced tomatoes
- 2 teaspoons dried onion
- 4 -5 bay leaves
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley
- 1 teaspoon all seasoning salt
- 1 (8 ounce) bag frozen okra
- 2 lbs peeledand devained shrimp
- crabmeat (i like to use the 2 cans of claw meat)
- 1 teaspoon cajun land crab boil
- 1 teaspoon gumbo file
- Place the chicken in the 12c of water adding the salt cayenne peper and black pepper. boil or simmer until it is tender. approximately 1 hour.
- remove the chicken from the stock let cool til you can handle. discard the skin and bones. add the chicken back to the pot you now have your stock.
- meanwhile cut up the linkes of sausage or kielbasa. then place on a cookie sheet and bake at 350* until the excess grease is removed.
- in a large fry pan melt the stick of butter add the onions, peppers, celery, garlic, and parsley.
- add the gumbo base to the stock or the roux.
- add the sauted veggies.
- drain any excess fat from the sausage and add it to the stock.
- add the canned tomatoes.
- add the dried seasonings.
- add okra and let the stock simmer for 30-35 minutes or until the okra is tender.
- add the shrimp and crab meat.
- then the boil and file.
- let the gumbo simmer for 45 minuted.
- serve alone or over rice enjoy!
Cajuns do not use gumbo base, do not use kielbasa, would never put a tomato in a gumbo (you are thinking creole), would never stick okra in it, and crab boil is to boil seafood, not for gumbo!!