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Gumbo is a stew or soup originating in Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. Traditionally, one of the key ingredients has been okra which this recipe includes, but we have also added the Louisiana ingredient of crawfish instead of the typical shrimp.
Feel free to add whatever meats you have available. This is a flexible dish.
Ingredients:
1 lb andouille sausage - sliced and halved (smoked sausage will do if you can't find andouille)
3 large chicken breasts (1.5 lbs roughly) - cubed
2 cups onion - chopped
2 cups celery - chopped
2 cup bell pepper - chopped
1/4 cup garlic - minced
1 lb frozen okra
1 cup vegetable oil
1 1/4 cups flour
6 cups water
5 chicken bouillon cubes
1 tsp crawfish boil concentrate
1/2 tbs salt
1/2 tbs pepper
1 tsp cyanne pepper
2 - 3/4 lb crawfish tail packages
1 cup green onion, sliced
1/2 cup fresh parsley - chopped
1 tbs File
Rice
Louisana hot sauce
Directions:
In smaller pot over medium-high heat, add vegetable oil then slowly stir in flour. Do not stop stiring until the roux is the color of a dark mocah coffee or if you like, the color of dark chocolate. This step will take 30-40 minutes and can be done ahead of time.
In a large dutch oven add enough olive oil to coat the bottom of the pan.
Saute chicken till browned, 5-7 minutes. Remove.
Saute sausage for 5-7 minutes. Add the frozen okra and saute for another 5-7 minutes. Remove.
Add the onions, celery, bell peppers & garlic. Saute until soft and translucent, 5-7 minutes.
Slowly stir in water, bouillon cubes, crawfish boil concentrate, salt, pepper, cyanne and roux.
Add the chicken, sausage & okra.
Cover, reduce heat and simmer for 30-45 mintues, stirring occasionally.
While this is simmering, follow the instructions on the rice to make 8 servings.
After this time, add the crawfish tails, file, green onions & parsley, stir, then cover and simmer for 5 minutes.
Adjust salt, pepper & hot sauce to taste.
Serve over rice with a generous amount of hot sauce.
Notes:
Servings: 10-12
Time: 2 hours
Variation: 1.2 lb Andoulli, 1.2 lb Chicken Thighs & 2 - 11 oz pkg Shrimp
Bacon Variation:
Add 1 lb bacon, 1 lb shrimp 1 lb andouille & 1 lb chicken, but the key comes in the roux.
Start by cooking the chicken for 5-7 min, remove then add the andouille for 5-7 min and remove.
Cook the vegetables as noted above, then remove.
Then, here comes the key. Start by cutting the bacon into 1 in pieces. Add to the pan and saute until the fat is rendered out. Remove the bacon but leave the bacon fat.
Add a little vegetable oil if needed to get the fat up to about 1 cup of liquid.
Make the roux by slowing stirring in 1 cup of flour and stir constantly for 30-40 minutes to create the roux.
When ready, add 4 cups of chicken broth, veg, meats and remaining spices. Simmer for 30-45 min.
Add the shrimp, file, green onions and cook for 5 min.
You will not believe how good this tastes.
Main Ingredients
Roux Color
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