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"The Big Easy" Seafood Gumbo Recipe

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This recipe for "The Big Easy" Seafood Gumbo is from Bailey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup peanut oil
1/3 cup all purpose flower
1 cup chopped sweet onion
1 cup chopped red and yellow bell peppers
1 cup chopped celery
2 tsp. Creole seasoning
2 tsp. minced garlic
3 (14-oz) cans chicken broth (use low sodium if possible)
4 cups shredded cooked chicken (save your broth and add to other broth)
1/2 lb. andouille sausage (or hot links), cut into 1/4 inch thick slices
1 bag of frozen okra (don't be scared...it'll cook down and you'll never know it's there)
1 lb. peeled large raw shrimp
1 lb. crab legs
1 lb. crab lump crab meat
add any other seafood you like - optional
Directions:
Directions:
Who says Gumbo has to be complicated? Here's a fast, easy but VERY tasting version of the good ole' traditional version.

1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. DO NOT BURN MIXTURE.

2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and net 2 ingredients. Increase heat to medium -high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add seafood, and cook 5 minutes or just until shrimp turn pink.

Adding flour to hot oil creates a fast and flavorful roux. Serve this with steam brown rice.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
Less than 50 minutes including chopping time

 

 

 

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