Ingredients: |
Ingredients: 1/4 cup canola oil
2 pounds chicken thigh, skinless
8 ounces smoked sausage
1/4 cup butter
1/2 cup AP flour
1 medium onion, diced
2 teaspoons garlic, minced
1 medium green bell pepper, diced
1 cup celery, chopped
1/2 pound crab legs
1 tablespoon Creole seasoning.
1 tablespoon chicken bouillon powder or 1 cube
1/2 tablespoon smoked paprika
1 tablespoon thyme, fresh or dried
2 bay leaves
1 14- oz can tomatoes, chopped
6 cups chicken stock
1 pound shrimp (peeled and deveined)
1 tablespoon gumbo file
2 green onions, chopped
1/4 cup parsley, chopped
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Directions: |
Directions:Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside. In a large Dutch oven or heavy-bottomed saucepan combine melted butter, oil, and flour until smooth. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper, and celery and cook for 8- 10 minutes –stirring frequently. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. Add the shrimp, simmer for 5 more minutes. Stir in file powder, green onions, and chopped parsley. Adjust thickness soup and flavor with broth or water and salt. |
This recipe for Gumbo is from