Southern Gumbo

One of my favorite southern foods, especially around the time of Mardi Gras, is Gumbo. (Although I seem to be the only one in the house who will fully enjoy every item i place into the simmering pot.) History shows us the African meaning for gumbo is “Gombo” which translates into Okra. Not everyone uses Okra to thicken their dish some may use file powder. There are so many ways to start out this savory dish. One may add chicken, duck, beef, seafood or sausage, but we all must add the “Holy Trinity” which is Bell Pepper, Onion, and Celery.

Imma from “Immaculate Bites” presents the perfect recipe. The only thing i leave out is the tomatoes. For more info on this recipe, click here. Gumbo Recipe

-Alice

Prep time  30 mins      Cook time  80 mins
Total time
1 hour 50 mins
Author: AfricanBites

Serves: 8-10

Ingredients
  • ¼ cup canola oil
  • 8 oz. Smoked sausage
  • 2 pounds chicken skinless chicken thigh
  • ½ cup flour
  • ¼ cup unsalted butter
  • 1 medium green bell pepper diced
  • 1 medium onion diced
  • 1 cup chopped celery (about 3 sticks)
  • 2 teaspoons minced garlic
  • 1 14oz. can tomatoes(chopped)
  • ½ pound crab legs
  • 1 tablespoon Creole seasoning.
  • ½ tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1-tablespoon thyme fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock(sub with water)
  • 1 pound shrimp (peeled and deveined)
  • ¼ cup chopped parsley
  • 2 green onions chopped
  • 1-tablespoon gumbo file
  • 10 cups cooked rice
Instructions
  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
  2. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  3. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process. It might burn.
  4. When you have achieved your desired color. Remove from stove and let it cool.
  5. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  6. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
  7. Stir in file powder, green onions, and chopped parsley.
  8. Adjust thickness soup and flavor with broth or water and salt.

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