cajun gumbo, millie's

★★★★★ 6
a recipe by
Millie Johnson
Valley Head, AL

With gumbo you can use any meat you want.The foundation of any great Gumbo is the Roux. One thing that is in every great gumbo is okra. It is the thickener for the dish. If you live where okra is hard to find just sub. with a corn starch slurry added right before you add the shrimp. Gumbo is traditionally served over rice. I know this is a long recipe, but it is so worth the time and effort!

★★★★★ 6
serves 7-10
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For cajun gumbo, millie's

  • 1 lg
    whole chicken or 5 large bone-in breast
  • 3 qt
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    black pepper
  • 2 lb
    shrimp, shells on
  • 1 1/2 qt
  • 1 lg
    bay leaf
  • 1
    lemon, quartered
  • 1 tsp
    crushed red pepper
  • 1 1/2 Tbsp
    zatarain's crawfish. shrimp, and crab boil (bag type not liquid)
  • 1 tsp
    cajun/creole seasoning
  • 1/4 c
    plus 1 tbs oil
  • 1/2 c
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/4-1/2 tsp
    ground red pepper
  • 1 lg
    onion, fine diced
  • 1 lg
    bell/green pepper, fine diced
  • 2 clove
    minced garlic
  • 1
    celery stalk, fine diced
  • 1 1/2 - 2 c
    sliced okra
  • 2 pkg
    andouille sausage or smoked kiebasa sausage
  • 1 lb
    crabmeat, fresh
  • 3 - 4 dash
    tabasco sauce
  • 2 1/2 - 3 qt
    of the reserved chicken stock

How To Make cajun gumbo, millie's

  • 1
    CHICKEN & STOCK BASE In 6 qt. pot place chicken and add 3 qts. water,1/4 tsp. garlic powder,1/4 tsp. onion powder,1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to a boil then reduce heat and simmer 45 minutes or til meat pull away from bone easy. When chicken is done remove it from pot to cool. Strain and reserve stock.
  • 2
    SHRIMP As chicken is cooking, peel and de-vein shrimp, saving the shells. (your local market may do this for you) Rinse shrimp then cover and put in fridge. Put shrimp shells in a 2-3 qt. pot add 1 1/2 qts. water, 1 large bay leaf, 1 tsp. crushed red pepper, 1 1/2 tbsp. Zatarain's Crawfish,Shrimp & Crab Boil (just cut the bag open), and 1 tsp. cajun/creole seasoning. Cut lemon into quarters then squeeze juice into shells and add the spent lemon,too. Bring to boil then reduce to med. low heat.
  • 3
    Now fine dice onion, bell pepper, celery, and mince garlic. Slice sausage into 3/4 inch slices. If you had to clean your own shrimp then chicken should be done. Remove chicken from pot to cool and strain stock.
  • 4
    PUTTING IT TOGETHER While chicken is cooling we will start building. On med. high, heat an 8 qt. heavy pot then add 1 tbsp. oil. Add sliced sausage and brown. Remove sausage and set aside. To pot add 1/4 cup oil, 1/2 cup flour, 1/4 tsp. salt, 1/4 pepper, and 1/4-1/2 tsp. ground red pepper. Stir or whisk constantly as it burns easily. This is called the ROUX. Cook til roux till it is med.dark color.
  • 5
    Now add the fine diced celery, onion, and bell pepper.Cook for 2 minutes. Now add the reserved chicken stock, minced garlic, browned sausage, and 3-4 dashes of Tabasco Sauce. Strain shells and add that liquid to big pot.(discard shells.) Stir well, scraping the bottom of pot.
  • 6
    Remove chicken from bone and add meat to pot. Bring to boil then reduce heat and cover. Cook 20 minutes. Add sliced okra, bring to boil then reduce heat, cover, and cook 20 minutes.
  • 7
    Bring to a boil again and add shrimp, cook 5 minutes then add crab meat. Stir gently, bring back to boil then cover and turn heat off. Let sit for 5 minutes. Serve over rice