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.
- 118.29 ml vegetable oil
- 118.29 ml all-purpose flour
- 1 large onion, diced
- 118.29 ml chopped fresh parsley
- 118.29 ml chopped celery
- 118.29 ml chopped green bell pepper
- 118.29 ml chopped red bell pepper
- 118.29 ml sliced scallion
- 6 clove minced garlic
- 946.36 ml chicken broth
- 4.92 ml salt
- 4.92 ml creole seasoning (Tony Chachere's)
- 907.18 g any combo of sausage or 907.18 g shrimp or 907.18 g 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.