Gumbo

Beverley Williams

By
@Beverley1991

I worked on this recipe for several years before I got it the way I wanted. It does take a while but is worth the effort. And it does make the house smell wonderful.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
2 Hr 20 Min
Method:
Stove Top

Ingredients

1/2 lb
small, cooked shrimp
2
boneless skinless chicken breasts
1 lb
andouille sausage
2 c
frozen okra, thwed
1 medium
onion, chopped
3 stalk(s)
celery, chopped
1 medium
green bell pepper, chopped
2 clove
garlic, minced
1(6oz.) can(s)
tomato sauce
2
bay leaves
1/2 tsp
thyme
1/2 tsp
tabasco sauce
1/2 tsp
cayenne
2 Tbsp
worcestershire sauce
1 (14oz.) can(s)
stewed tomatoes, do not drain
2 Tbsp
parsley
4 c
chicken broth
2 tsp
file
1/4 c
oil
1/2 c
flour
to taste
salt & pepper
5 Tbsp
butter
green onion, optional

Step-By-Step

1In a Dutch oven, heat the oil on medium high.

2Add the chicken and cook stirring often until chicken is browned. Remove from pan and set aside.

3Add the sausage to the pan and cook until browned. Remove and set aside.

4Reduce heat to medium.

5Add 2 T butter to the pan and melt stirring to mix with the oil.

6Sprinkle the flour over the mixture stirring constantly until browned. About 10 minutes. Remove from heat and let the roux cool.

7Reduce the heat to low. Return the Dutch oven to the heat.

8Add 3 T butter and melt.

9Add the onion, garlic, bell pepper and celery. Cook stirring often for 10 minutes.

10Add the parsley, worcestershire sauce, salt & pepper to taste and cook, stirring frequently for 10 minutes.

11Add the chicken broth and whisk to mix.

12Add the chicken and sausage and bring to a boil

13Reduce heat, cover and simmer for 45 minutes.

14Add the tomatoes, tomato sauce and okra. Cover and simmer for 1 hour.

15Add the shrimp and cook for 10 more minutes or until shrimp is hot.

16Garnish with chopped green onion if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole