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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raymond's Gumbo (award winning) Recipe

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This recipe for Raymond's Gumbo (award winning) is from The Raymond Roseman Family Cookbook Project, 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:  
3 to 4 lbs skinned chicken breasts- cut bite size
3 lbs Hillshire farm smoked sausage- sliced and quartered
1 lb Andoui sausage- sliced and quartered
1 lb cook ham- cut very small
2 lbs Shrimp with shells
1 can crab meat
16 oz bag of okra- cut
2 green bell peppers- diced
1 lg onion- diced
4 Jalapeno peppers- sliced
3-dried Habanera peppers- crushed
2 tbls diced garlic
1 bunch celery- sliced thin
2- 24 oz cans diced tomatoes
2 32 oz containers College inn chicken broth
6 bay leaves
3 tsp Parsley
¼ tsp black pepper
2 tsp liquid smoke
3 tsp Gumbo powder
4 tsp Creole season

Roux
1- cup veg oil
½ cup peanut oil
2 tsp all-purpose season
1 ½ cup flour
Directions:
Directions:
* In large pot boil shrimp in chicken stock, approx 20 minutes and remove from heat. Remove shrimp, add the chicken to pot and boil. Remove shells from the shrimp and return shrimp to pot. Reduce heat to simmer and add all ingredients (except Roux) and bring to a simmer.

* In separate pot, combine oil’s and heat to high heat, add flour reduce heat and stir constantly for 25 minutes, do not let burn.
When Roux starts to brown add Roux to the large pot and continue to stir the pot until your thick consistency develops. Lower heat and let simmer for 3 to 4 hrs. Serve over rice or nothing at all!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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