Ingredients: |
Ingredients: 1 Cup Dark Brown Roux, Recipe Follows 2 lbs Shrimp (Cleaned and Deveined) 2-3 Crabs (Cleaned and Ready to Go) 2-32 oz. chicken broth 32 oz. water 2 lb. andouille sausage , cut in ½ in. pieces 1 whole chicken, cut into pieces or boneless 1 onion, chopped 1 green pepper, chopped 3 bay leaves 1 bunch coarsely chopped parsley ¼ c. garlic powder ½ tsp. cayenne pepper 2 tsp. salt 2 tsp. black pepper ¼ c. gumbo file powder, or to taste
Serve with steamed rice.
Roux: 1 Cup Vegetable Oil 1 Cup Flour
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Directions: |
Directions:Heat oil in a heavy skillet with deep sides over medium heat until just smoking. Whisk in flour, a little at a time and cook, whisking constantly until roux becomes smooth and thick. Continue to cook constantly stirring with a wooden spoon, reaching all over the bottom of the pan and sides until desired color is reached. Be careful not to produce black specs. If you do, you’ll need to start over. Roux must remain an even color throughout the process which is about 30 minutes. The color should reach the color of milk or dark chocolate. Remove from fire and set aside for cooling. Prior to starting roux, place a large stockpot over medium to high heat with the chicken broth and water. When hot, add chicken, onions, bell pepper, salt, black pepper, red pepper and garlic powder and continue to boil. Add roux to boiling mixture. Stir mixture to loosen clumps of roux. Continue to boil for approximately 10-15 minutes then add sausage, crabs and gumbo file. Gumbo should simmer about 40-45 minutes, long enough for the roux flavor to mellow and floury taste to dissipate. Add shrimp and parsley and simmer for an additional 20 minutes. Taste and adjust seasonings if necessary. Serve over steamed rice. |