The Real Gumbo

Name: The Real Gumbo
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6+
Cuisine: Cajun/Creole
Ingredients: SEAFOOD PROTEIN VERSION; 1 lb lump crab meat; 1 lb shrimp, peeled and deveined; 1 lb scallops; 4 c seafood broth/stock (can make your own from shells, etc); OTHER PROTEIN VERSION; 1 lb chicken; 1 lb sweet sausage; 1 lb andouille sausage (any spicy sausage); 4 c chicken broth; THE ROUX; 1/2 c butter, margarine, oil, or shortening; 1/2 c all purpose flour; PHASE 1; 1 large onion, chopped; 1 bunch green onion, chopped; 1 green pepper, chopped; 8 clove garlic, minced; PHASE 2; 28 oz diced tomatoes; 2 c okra, sliced; 2 can(s) corn; 1 tsp thyme, crushed; 1/2 Tbsp cayenne pepper (very spicy, often use 1/4 tbsp); 1 bay leaf; PHASE 3; 1 Tbsp cavender's seasoning; 1 Tbsp tony chachere (or old bay seasoning); PHASE 4; 2 tsp file powder

By Kimberly Kolligs
@Kimk105

This is the hub's recipe. :-) Yes it calls for both okra AND file powder - because you will be adding a lot of liquid and both of those thickening agents will get this to where it needs to be. And of course, all those flavors are a must.

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

SEAFOOD PROTEIN VERSION
1 lb

lump crab meat
1 lb

shrimp, peeled and deveined
1 lb

scallops
4 c

seafood broth/stock (can make your own from shells, etc)
OTHER PROTEIN VERSION
1 lb

chicken
1 lb

sweet sausage
1 lb

andouille sausage (any spicy sausage)
4 c

chicken broth
THE ROUX
1/2 c

butter, margarine, oil, or shortening
1/2 c

all purpose flour
PHASE 1
1

large onion, chopped
1 bunch

green onion, chopped
1

green pepper, chopped
8 clove

garlic, minced
PHASE 2
28 oz

diced tomatoes
2 c

okra, sliced
2 can(s)

corn
1 tsp

thyme, crushed
1/2 Tbsp

cayenne pepper (very spicy, often use 1/4 tbsp)
1

bay leaf
PHASE 3
1 Tbsp

cavender's seasoning
1 Tbsp

tony chachere (or old bay seasoning)
PHASE 4
2 tsp

file powder
·

worcestershire sauce
OTHER RECOMENDATIONS
·

rice
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How to Make The Real Gumbo

Step-by-Step

Protein prep: 3 pounds of any protein would do, I like variety so I usually go with 3 different flavors/textures, but it can easily just be 3 pounds of chicken

Seafood: thaw any frozen components. remove any shells. make your stock if you have chosen that route. DO NOT COOK SEAFOOD

Other: cook your chicken (boil, saute, whatever, but i usually shred it afterwards). cook your sausage (I like to use the oil for the roux, so you may want to cook it in the same 5 quart pot as you plan for the gumbo)
The roux! This is the most important part of the recipe, but it will test your patience (mine often takes 1.5 hours or more!) Melt your butter (or whichever you've chosen) over medium-low heat. Stir in the flour. Cook and stir until you have a dark reddish brown roux. Give it at least 20-25 minutes, then try your patience for the great reddish brown!
Phase 1: Add all the onions, green pepper, and garlic. Cook over medium-low heat about 15 minutes or until the vegetables are very tender
Phase 2: Gradually stir in the stock. Then stir in the UNDRAINED tomatoes, corn, okra, thyme, cayenne pepper and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 20 minutes.
Phase 3: Add seasonings and simmer for another 20 minutes
Add your protein to the pot!

IF YOU DID SEAFOOD: add your seafood to the pot! Return to just boiling and then reduce heat. Cover and simmer for 2 to 4 minutes or until the shrimp is pink
Phase 4: Remove from heat. Stir in file powder and add 2 dashes of Worcestershire sauce. Remove bay leaf.
Ready to serve! (I would recommend over a bed of rice!)