Recipe by Kevin Young
This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 large onion, diced
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup sliced scallion
- 6 cloves minced garlic
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon creole seasoning (Tony Chachere's)
- 2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)
Directions See How It's Made
- In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
- You will have to stir almost constantly.
- This is called the roux.
- Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
- Add broth, salt, and creole seasoning.
- (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
- Cover pot and simmer 15 minutes stirring occasionally.
- Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
- Ladle over steamed white rice.