Elaine's Gumbo

Glenda Whisenhunt

By
@Glenda_Whisenhunt

This makes a very large pot.

Freezes well


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cook chicken in 2 quarts of water until done.

2Remove chicken and cube

3Dice all the vegetables and saute in bacon grease until wilted

4Add saute vegetables to chicken stock.

5Add cans of tomatoes and tomato sauce.

6Add all seasonings except Crab and Shrimp boil and Creole seasoning.

7Make ROUX:

Brown flour in bacon grease over medium heat. When brown, add hot water - enough to make smooth

8Put Roux in pot of vegetables

9Add Crab and Shrimp boil and Creole seasoning

10Cook until vegetables are tender

11Add chicken, shrimp and sausage the last 10 minutes of cooking

12Serve over rice

About this Recipe

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