Ingredients:
- 5 qts. chicken stock (must be homemade!)
- 1 to 1-1/2 lb andouillesausage, sliced about 1/4 thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn'tsp available) and/or fresh creole hot sausage, browned
- 6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 lb lump white crabmeat, picked over for shells and cartilage)
- 3 lb okra, sliced (leave out if you don'tsp like okra, but be sure to add file at the end if you leave out the okra)
- 5 ribs celery, chopped
- several cloves garlic, minced
- creole seasoning to taste, or
- black, white and cayenne peppers , to taste
- salt to taste
- few dashes tabasco , or to taste.
- steaming hot louisiana long-grain rice
Directions:
- For the roux: Blend flour and oil thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.
- You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.
- Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).
- Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
- Add the okra and cook another 30 minutes or so. Make sure that the ropiness or stringiness from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
- If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
- Serve generous amounts in bowls over about 1/2 cup of hot rice - claws, shells, bones and all (if you've made the original rustic version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.
- You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1458.21 Kcal (6105 kJ) | ||
| Calories from fat | 855.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.08g | 146% | |
|---|---|---|---|
| Cholesterol | 263.36mg | 88% | |
| Sodium | 3265.11mg | 136% | |
| Potassium | 1115.28mg | 24% | |
| Total Carbs | 102.78g | 34% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 10.93g | 44% | |
| Protein | 51.78g | 104% | |
| Vitamin C | 75.4mg | 126% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 19.5mg | 109% | |
| Calcium | 312mg | 31% | |
| Amount Per 100 g | |||
| Calories | 215.56 Kcal (903 kJ) | ||
| Calories from fat | 126.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 146% | |
|---|---|---|---|
| Cholesterol | 38.93mg | 88% | |
| Sodium | 482.66mg | 136% | |
| Potassium | 164.86mg | 24% | |
| Total Carbs | 15.19g | 34% | |
| Sugars | 0.59g | 16% | |
| Dietary Fiber | 1.62g | 44% | |
| Protein | 7.65g | 104% | |
| Vitamin C | 11.1mg | 126% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.9mg | 109% | |
| Calcium | 46.1mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Louisiana Jambalaya
Butter, Red onions, chopped, Green onions, chopped and 13 more.. -
Creole Okra
Olive oil, Onion, chopped, Garlic, minced and 7 more.. -
Shrimp Fettuccine
Onions, chopped, Green onions, chopped and 12 more.. -
Shrimp Etouffee
Flour, Butter or 6 tbsp shortening or 6 tbsp oil and 10 more.. -
Creamy Rice With Shrimp
Shrimp (raw,cleaned , unshelled), Cream of chicken soup and 9 more.. -
Crawfish Fettuccine
Chopped onions, Green onions, chopped and 13 more.. -
Chicken Soup With Root Vegetables
Roast chicken (3 1/4 to 3 1/2 lbs) and 16 more.. -
Chicken Paprikash (Popperkosh)
Flour , and, Cooking oil , as needed and 10 more.. -
Crawfish Fettuccine
Onions, chopped, Green onions, chopped and 11 more.. -
Jumpin’ Jambalaya
Shrimp, peeled and chopped, Smoked turkey sausage , pieces and 13 more.. -
Chicken Cacciatora
Chicken pieces, Olive oil and 13 more.. -
Spetzofai (Greek Sausage and Peppers)
Onions, chopped coarse, Olive oil and 7 more.. -
Gumbo Filé
Live small hard-shelled crabs or 1/2 lb lump crabmeat, pi... and 15 more.. -
Shrimp Etouffee II
Margarine, Chopped onion, Chopped green onion and 10 more.. -
Brodetto (Fish Stew) Ancona-Style
Olive oil, Onion, chopped, Garlic, finely chopped and 13 more.. -
Redfish Courtbouillon
Redfish fillets, Butter, Flour, Onions, chopped and 10 more..
Also Try
-
Authentic New Orleans Red Beans and Rice
Shortening , or as needed, White onion, chopped and 13 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
