Description
Seafood gumbo 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. Remove chicken, de-bone and cut up. Save broth for stock.
- Make roux with the equal parts flour and shortening. Cook slowly until it turns a dark reddish brown (must be stirred continuously on low heat to prevent burning). Add to this the chopped onion, bell peppers and celery. Cook at low heat until the vegetables separate from the fat.
- On the side, brown the okra and sausage in a pan (this helps remove some of the okra’s ropiness).
- After vegetables separate from fat, add the hot chicken stock to the mixture. Let this cook until it thickens.
- Add stewed tomatoes, garlic, sausage, chicken, ham (optional) and spices. Let this cook about 45 to 90 minutes (the longer it simmers, the better it tastes).
- Twenty to thirty minutes before serving, add parsley, green onions, crab meat and okra. Add shrimp 5 to 7 minutes before serving. Serve over rice.
- Prep Time: 40 mins
- Cook Time: 2 hours