Elaine's Gumbo

Glenda Whisenhunt

By
@Glenda_Whisenhunt

This makes a very large pot.

Freezes well


Featured Pinch Tips Video

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1
chicken
2 lb
shrimp
2
loops of sausage
3
large onions
1
bunch green onions
6
stalks of celery, chopped fine
1
large bell pepper
1
quart of okra
2 can(s)
cut up stewed tomatoes
4 can(s)
tomato sauce (8 oz cans)
1 can(s)
chicken broth
3 Tbsp
worcestershire sauce
4 Tbsp
tony chachere's creole seasoning
2 1/2 tsp
garlic powder
8 tsp
crab and shrimp boil
bacon grease
salt and pepper to taste
1 c
parsley flakes

ROUX

3/4 c
bacon grease
6 Tbsp
flour

Directions Step-By-Step

1
Cook chicken in 2 quarts of water until done.
2
Remove chicken and cube
3
Dice all the vegetables and saute in bacon grease until wilted
4
Add saute vegetables to chicken stock.
5
Add cans of tomatoes and tomato sauce.
6
Add all seasonings except Crab and Shrimp boil and Creole seasoning.
7
Make ROUX:

Brown flour in bacon grease over medium heat. When brown, add hot water - enough to make smooth
8
Put Roux in pot of vegetables
9
Add Crab and Shrimp boil and Creole seasoning
10
Cook until vegetables are tender
11
Add chicken, shrimp and sausage the last 10 minutes of cooking
12
Serve over rice

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtag: #Gumbo