Description
A rich and flavorful seafood gumbo, featuring tender chicken, fresh clams, and oysters, simmered in a savory roux-based broth and served over rice.
Ingredients
Scale
- 1 hen for boiling
- 1 cup shortening (or butter or vegetable oil)
- 1 cup flour
- 3 to 4 quarts stock
- 2 onions chopped
- 3 bell peppers chopped
- 1 1/2 cups chopped celery
- 3 teaspoons garlic, minced
- 5 bay leaves
- 1 cup chopped green onion (tops only)
- 1 bunch fresh parley, chopped
- several squirt worsteschire sauce
- 1 to 1 1/2 pounds sliced okra
- 2 cans stewed tomatoes
- 1 pound kielbasa, cut into 1/4 inch slices
- chopped chicken
- 3 to 4 pounds small shrimp
- 5 to 6 ounces cure 81 ham
- 1 pound crab meat (or any other seafood, such as clams)
- cooked white rice
- gumbo filé (optional)
Instructions
- Place shrimp in a large bowl, sprinkle with 1 tablespoon salt, 1 teaspoon red pepper, and garlic powder. Stir well, cover, and refrigerate until ready to use.
- Boil the hen with celery, onion, salt, and pepper until the meat is tender and falling off the bone. Remove the hen from the pot, let it cool, then shred the meat. Reserve the stock.
- In a large pot, heat 1 cup of shortening over medium heat. Add 1 cup of flour, stirring constantly to make a roux. Cook until the roux is a dark brown color, about 15-20 minutes, being careful not to burn it.
- Add the chopped onions, bell peppers, and celery to the roux. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Add the minced garlic and bay leaves, cooking for another 2 minutes until fragrant.
- Gradually whisk in 3 to 4 quarts of the reserved chicken stock and the lobster stock, stirring constantly to prevent lumps.
- Add the shredded chicken, steamed clams, and shucked oysters to the pot. Simmer for 1 hour, allowing the flavors to meld together.
- Adjust seasoning with additional salt and red pepper to taste.
- Serve the gumbo hot over cooked rice.
Notes
Sauteeing okra beforehand helps remove some of the vegetable’s ropiness. Use fresh clams and oysters for the best flavor. The gumbo can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 mg