Prep 30 mins
Cook 1 hr
Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store.
- 10 cups chicken stock
- 3 teaspoons chicken bouillon
- 2 chicken breasts
- 1 cup butter
- 1 cup flour
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 cup celery, chopped including leaves
- 2 bay leaves
- 3 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1 (28 ounce) can tomatoes
- 3 (10 ounce) packages frozen okra
- 3⁄4 lb andouille sausage
- 3⁄4 lb kielbasa, sliced
- 12 ounces crawfish tail meat
- 2 cups uncooked rice (6 cups cooked rice)
- Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
- Make roux by browning the flour in the butter. Cook and stir until dark brown.
- Add the chopped vegetables to the roux and cook them until soft.
- Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
- Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
- Simmer on low heat for about 25 minutes. Adjust seasonings.
- Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
- Remove from heat and let sit while you prepare rice.
- Serve over rice.