Southern Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup all purpose flour
1 cup vegetabel oil - not olive oil
1 head of Celery, chopped, save the lower portions for the broth
2 large onions, chopped
2 large green peppers, chopped
1 head garlic, minced
1 lbs okra, freash or frozen, fried by it's self in oil
1 whole chicken, fryer, quartered with breast removed, save carcass for broth
1 lbs Andouille Sausage
1 can (28 oz) strewed diced Tomatoes
1/2 cup Worcestershire Sauce, I use Lea and Perrins
2-3 tbsp Hot Sauce, I use Tabasco
3 Bay Leaves
2 tbsp Thyme
1 tsp Red Pepper Flakes
Chicken Broth - see directions
2-3 Sazon Goya Seasoning Pack (found in the international isle of any grocery store)
2-3 lbs unpeeled medium shrimp, save shells for broth
1 lbs crab meat, use lump or fake crab meat used for salads, just chop it up
1 jar (12 oz) fresh, undrained Oysters
Tony Chachere's Creole Seasoning
Gumbo File
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Directions: |
Directions:Chop the Holy Trinity (onions, celery & green peppers).
Quarter the Andouille sausage
Peel and devein the shrimp (I use the shell on deveined frozen shrimp from Publix or Costco comes in 2 lbs bags). Save the shrimp peel.
Remove the giblets from the chicken, quarter it, remove the legs from the thighs, remove the breast meat then cut the carcass in half. Place all in a large pot submerged in water, add 1 onion quartered, the ends of the celery, tops of the green peppers and any saved aromatics (I use the ends of the cilantro, parsley etc in a zip loc bag frozen to be used in chicken broth) and 1 pack of Sazon Goya seasoning. Simmer over medium heat for 30-45 minutes (long enough for the chicken meat to cook). Remove legs, thighs, wings and breast to cool. Continue simmering remaining chicken in the water. Once cool enough, remove the meat from the bones, add skin and bones back to broth to simmer. Add water as needed if it simmers down to much. I also add 3-4 large spoons full of "Better then Bouillon Chicken Base" to give it more chicken flavor. Shred the chicken meat with a fork, place in a bowl and set aside before it cools down too much (shreds easier warm). Simmer for about 2 hours. Using a large slotted spoon remove the large pieces from the broth. Line a colander with a single layer of paper towels and strain the broth thru this. You will need several large bowls for this. Wash the pot then return the broth and place it back on the heat.
While the chicken broth is simmering, whisk the oil and the flour together, add to a large frying pan and cook over medium - low heat, stir constantly until roux is a deep caramel color (deep golden brown). This takes some time, be careful not to burn the roux over higher temps. It happens quick. Once a dark golden brown add the onions, green peppers, celery and garlic, stir to coat all, cover and let cook for about an hour, stirring occasionally
Fry the okra in medium size frying pan using vegetable oil, fry until it’s a light brown. It will say a little slimy, this helps thicken the gumbo. Add fried okra to the roux for the last 15 minutes or so.
When you get some free eye space place some a little vegetable oil in a medium frying pan and heat up, add the shrimp peel and cook until a dark red brown color, 3-4 minutes. Add the shrimp peel to a small to medium pot of water, simmer for about an hour.
In a bowl mix the ketchup Worcestershire sauce, hot sauce, a couple good shakes of creole seasoning thyme, red pepper flakes.
Mix the shrimp broth with the chicken broth in the large pot and bring to a low boil, slowly add the roux with the onions, green peppers, celery, garlic to the broth, bring to a low boil, add the tomatoes and ketchup, Worcestershire mix and bay leaves, let it come back to a low boil, add the chopped Andouille sausage & shredded chicken, bring back to a low boil. Cover and let simmer for 4-5 hours. Check it once an hour, you can add chicken broth if it starts to get reduced to much.
During the last 10 minutes add the shrimp, crab meat and undrained oysters. Serve over rice with File on top. You can also serve with French baguettes pieces instead of rice. Season each bowl to taste. |
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Number Of
Servings: |
Number Of
Servings:a bunch, lol |
Preparation
Time: |
Preparation
Time:1 hour minimum |
Personal
Notes: |
Personal
Notes: There is no such thing as a quick gumbo, it's an all day love affair. Get a big bottle of wine and enjoy the smells on a cool fall day in the kitchen. Get it going early so you can enjoy the football game mid afternoon. The gumbo will be hands off by then just simmering.
Everyone knows how large my pots of gumbo are so start with the largest pot you have. There will be plenty to freeze. You can cut the receipe in half if you like.
Words of advice for cooking this one...
1. Start with a clean kitchen, wash pots and pans as you go. If not, you are going to have one hell of a mess in the kitchen!
2. There is a lot going on during the first hour or so. If you aren't good at multi tasking in the kitchen get a helper. Katie got good at stirring the roux, lol.
3. Don't rush the simmering, let it go, only adds to the flavor.
4. You can leave out whatever protein you don't like out (yes Katie, leave the shrimp out). The shrimp broth makes a very good additional one way or the other.
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