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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 15 |
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This is a recipe based off of the last time I made gumbo. It was OUTSTANDING! I made it for a large group of friends and everyone enjoyed it. This is my attempt at writing it down for future reference! Ingredients:
1 cup flour |
1 cup vegetable oil |
12 cups water |
12 chicken bouillon cubes |
1 whole chicken (cut up) |
4 andouille sausages, chopped |
3 stalks celery, chopped |
1 white onion, chopped |
1 lb okra, chopped |
1 tablespoon cajun seasoning |
1 tablespoon cayenne pepper |
2 tablespoons tabasco sauce |
1 lb raw shrimp |
Directions:
1. 5 hours before you plan to serve the gumbo, begin making the roux.
2. Combine flour and oil in a skillet and heat on medium low. Stir frequently!
3. Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)!
4. Heat on medium for 4 hours stirring occasionally.
5. After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
6. Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture.
7. Be careful! It will sizzle and pop.
8. In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
9. Serve over rice. Warn your guests about the potential threat of chicken bones! ;).
10. Enjoy!
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