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Barb's Gumbo
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This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.
- Ready In:
- 1hr 5mins
- Serves:
- Units:
Nutrition Information
69
People talking
ingredients
- 1⁄3 cup flour
- 1⁄4 cup canola oil
- 1⁄3 cup celery, chopped
- 1⁄3 cup bell pepper, chopped
- 1⁄2 cup yellow onion, chopped
- 3 cloves garlic, chopped fine
- 1 (16 ounce) can chopped tomatoes
- 3 cups chicken broth
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1⁄2 - 1 teaspoon hot pepper sauce (Tabasco or cayenne pepper or to your taste.)
- 1⁄2 teaspoon salt
- 1⁄2 cup canned corn or 1/2 cup frozen corn
- 1⁄4 - 1⁄2 teaspoon cumin
- 1⁄2 teaspoon black pepper
- 2 cups okra, sliced (fresh or frozen)
- 1⁄2 - 1 lb shrimp, cleaned & shells off
- rice
directions
- Add oil to skillet, heat over medium heat add the flour, to make a roux.
- (It is ready when it's color matches that of a penney).
- This may take about 15 minutes.
- Stir in onion, celery, bell pepper, garlic, and black pepper.
- Cook over medium heat about 3 minutes or till vegetables are crisp tender.
- Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
- Bring to boiling point; reduce heat.
- Cover and simmer for 20 to 30 minutes.
- Add SHRIMP during the last 5 minutes.
- Serve over Rice.
- This can also be made with chicken, if using chicken.
- Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
- Smoked sausage is also good added with the chicken.
- I have added a can of crabmeat to the shrimp version.
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We made it but we changed it about just a little. We used smoked sausage and shrimp And it was delicious! Excellent recipe!!
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Okay flavor but honestly, it is a bit bland. Needs to be spliced up quite a bit more.
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This how my mother has made gumbo for years. She was born and raised in Savannah and cooked more like south Carolina style. She doesn't use a roux... says her gumbo is plenty thick with good things like crab meat and shrimp. LOL. It is hard to find a gumbo that is based on Chicken broth and has frozen corn kernels and tomatoes. As far as what is authentic... it truly depends on what part of the dirty south you are from... Louisiana style gumbo maybe the most popular.. but is certainly not the only one. ;-)
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This is terrific! I added two pinches of Cajun seasoning and two leftover chicken thighs (chopped). My husband loved it and said to make sure to keep the recipe. So happy to find this because it was delicious, but simple and easy to make. Thank you Barb! -
This recipe was really good. Didn't think that the spice mixture would work but it did. Have to agree with Jeromy B., gumbo does not have corn or tomato in it. I am not Cajun but cook a lot of authentic Cajun food. I eliminated the corn but did use the tomato. This reminds me more of an etouffe. Anyway this was very good and will make again.
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