Recipe by B-B-Q Man
This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.
Top Review by marala100
If it's your first time, buy Roux in a jar. Add 3/4 - 1 cup roux to warm water in stock pot. When dissolved, season to taste with salt, pepper, red pepper, garlic, oregano, basil & bay leaves. It will need plenty of salt due to amount of water. Once the broth is seasoned, you start DUMPING! Put in celery, onions, chopped parsley, sasuage (I use 1 pack of good beef sasuage & 1 pack of beef/pork sausage), chicken (I use wingetts & drumsticks), and cleaned crabs (even if you don't eat the crabs, put in 2 for flavor). Let boil for 10 minutes and then simmer for 1 hour with lid half way on pot. Now, comes the important step the author left out! You MUST skim the grease/fat off the top or you'll be eating bowls of greasy gumbo. Yuck!!! Take big spoon and skim grease into cup & discard fat. Once done, put shrimp into gumbo & TURN OFF the heat and put lid on pot. Leave covered for 20 minutes and internal heat will cook shrimp. Summary: Gumbo is the easiest dish to ever cook. You make roux, season roux & DUMP all other ingredients into pot but shrimp. Then you go about your business for an hour & SKIM fat when cooked & add shrimp when heat is turned off. I'm creole and I make gumbo weekly. Like Italians, Hispanics, Cubans, etc... have foods they eat daily, and/or weekly..., we eat gumbo weekly! Please dont put tomatoe sauce/paste in gumbo & only add okra when you're not a novice.
- 1 lb kielbasa, sliced into 1/2 inch thick medallions
- 1 lb andouille sausage, sliced into 1/2 inch thick medallions
- 2 lbs boneless skinless chicken thighs, cut into bite size pieces
- 2 lbs shrimp, peeled and deveined (save the shells to make a stock)
- 2 cups cold water
- 1⁄4 cup creole seasoning, divided (I use Tony Cacheres)
- 3⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1⁄2 cups onions, small dice
- 1 cup green bell pepper, small dice
- 1 cup celery, small dice
- 2 tablespoons garlic, minced (or to taste)
- 8 ounces tomato paste
- 3 bay leaves
- 96 ounces chicken broth
- 1 -2 teaspoon cayenne (more or less to taste)
- 1 bunch scallion, small dice
- cooked long-grain rice (as much as you think you'll need)
- file powder (served on the side)
Directions See How It's Made
- In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
- In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
- Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
- To make the roux:.
- In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken and reserved shrimp stock in and stir till the paste (roux) is combined.
- Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Reduce heat to a simmer, add chicken and cover. Simmer for 30 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Simmer for another 15-20 minutes.
- Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
- To serve:.
- Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
- Sprinkle some scallions on top and serve with the file powder on the side.