gumbo

Name: Gumbo
Prep time: 1 h
Cook time: 2 h
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 3 tablespoon(s) canola oil; 3 tablespoon(s) plain flour; 1 teaspoon(s) salt; 1 - bell pepper, chopped; 1 - onion, choppped; 1 clove(s) garlic, crushed; 2 bunch(es) green onions, chopped; 1 teaspoon(s) black pepper; 2 teaspoon(s) tony chachere's seasoning; 1 stalk(s) celery, chopped; 1 can(s) rotel tomatoes, undrained; 10 - okra pods; 1 - chicken, boiled and deboned; 1 pound(s) smoky hollow smoke sausage, cut into discs; 1 tablespoon(s) gumbo file; 1 pound(s) shrimp

(1 RATING)

61 Pinches 1 Photo

Joyce Lowery

Sterlington, LA

Updated on Mar 11, 2013

When I was wanting a recipe for gumbo, I talked to a pharmacist that I worked with from South Louisiana. This is the recipe that she gave me (with a few changes to make it mine). I have been making gumbo this way for over 20 years, and it is always a hit. It is especially good in the spring when the weather starts cooling off.

Rate

prep time 1 Hr

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

3 tablespoons canola oil
3 tablespoons plain flour
1 teaspoon salt
1 - bell pepper, chopped
1 - onion, choppped
1 clove garlic, crushed
2 bunches green onions, chopped
1 teaspoon black pepper
2 teaspoons tony chachere's seasoning
1 stalk celery, chopped
1 can rotel tomatoes, undrained
10 - okra pods
1 - chicken, boiled and deboned
1 pound smoky hollow smoke sausage, cut into discs
1 tablespoon gumbo file
1 pound shrimp

How To Make gumbo

Step 1

Boil the whole chicken in salted water until tender. Cool, remove from bones, chop, and season with salt, pepper, and Tony Chachere's Cajun Seasoning. Save broth.

Step 2

Season peeled shrimp with Tony Chachere's.
Step 3

Slice smoke sausage into one-half inch discs.
Step 4

Place canola oil into large black pot over medium heat. Add vegetables and simmer until vegetables are soft. This takes about 10 minutes.
Step 5

Add plain flour. Stir well. Brown until caramel in color. Add salt and pepper. Stir in well.
Step 6

Add Rotel tomatoes. Simmer 10 minutes
Step 7

Add okra pods. Simmer 10 minutes.
Step 8

Add seasoned shrimp to roux (above mixture). Cook until shrimp is pink in color. This takes about 10 minutes.
Step 9

Add enough of the reserved chicken stock to make the pot about half full. Simmer 10 minutes.
Step 10

Add salt, pepper, and Tony Chachere's. Cook on low heat for 30 minutes.
Step 11

Add seasoned chicken and smoked sausage. Cook 30 more minutes on low.
Step 12

Turn off heat and add gumbo file. Do not stir. Cover pot and let stand one hour.
Step 13

After one hour, stir and serve over rice.
Step 14

Remember to stir the ingredients frequently to keep from sticking to bottom of pot. Add each item individually and cook by itself to introduce the taste into the roux. Be sure to let gumbo stand one hour after file is added. This seals the flavor in the gumbo. You can reheat and serve over rice, but at this point I let my gumbo sit in the refrigerator overnight. Then I put it in the crockpot on low and warm it slowly. This seems to make the flavor better.
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