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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken and Seafood Gumbo Recipe

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This recipe for Chicken and Seafood Gumbo is from A Taste of Heaven!, 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:  
4 Medium onions finely chopped
3 Stalks celery finely chopped
8 Cloves of garlic finely chopped
3.5 Cups of flour
2 Medium bell peppers (red and green) minced
2 Whole chickens (6.5 pounds) cut into small pieces and cleaned
3 Pounds shrimp peeled and deveined
2 Pounds andouille sausage sliced
2 Pounds smoked sausage sliced
2 Dozen gumbo crabs
Kosher salt to taste
2 Tablespoons Creole seasoning
2 Teaspoons black peppercorns
2 Tablespoons cayenne pepper
2 Teaspoons thyme
2 Teaspoons ground sage
6 Bay leaves
1.5 Tablespoons oregano leaves
14 Cups chicken broth
Directions:
Directions:
ROUX:
In an 8-quart saucepan, heat half a stick of butter over medium-high heat until melted. Slowly stir in flour until it forms a paste. Cook until it's medium brown or darker.
Add chopped onions, celery, thyme, sage, oregano, bay leaves, bell pepper, garlic, salt and pepper to taste.
Constantly stir for about 8 - 10 minutes
Remove roux from heat

BASE:
Over medium-high heat, in the 16-quart sauce pan. Add andouille and smoked sausage.
Cook 3-4 minutes until fat begins to render from sausage.
Drain the fat from the pan and stir in reserved chicken broth and roux. Bring to a boil.
Reduce heat to medium and add crabs and shrimp. Stir until thickened.
Serve over rice.
Dash of file, optional

 

 

 

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