Click for Cookbook LOGIN
"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Seafood Gumbo Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Seafood Gumbo is from The Gibson 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 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

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.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Start off by using half of the seasoning, then add more to taste. Don’t be modest with the garlic powder! I usually add more garlic powder and gumbo file at the end.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

72W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!