Elaine's Gumbo

1
Glenda Whisenhunt

By
@Glenda_Whisenhunt

This makes a very large pot.

Freezes well

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 Elaine's Gumbo

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