(This recipe is from my Uncle Warren. Years ago he and his wife owned a restaurant in the French Quarter named.. get this... "Tripple D". Yes, this is my family. Uncle Warren was the funniest (and dirtiest man) ever. Unfortunately he died from Cancer a few years ago, he is greatly missed.)
This recipe taste so much better if made a day before and adding the seafood 10 minutes before serving.
1 whole chicken
12 C water
1/2 C flour
1/2 C olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
4 stalks of celery, finely chopped
4 cloves of garlic, minced
6 -8 C chicken or seafood stock (Homemade is preferred, even better is to use the tip at the bottom)
1 lb Andouille Sausage, chopped
2 lbs frozen Okra
2 bay leaves
1 tsp salt
1 tsp thyme
1 tsp dried basil
1 tsp parsley
1 tsp cayenne pepper
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 tsp file powder (optional)
1 lb shrimp peeled and de-veined (opt)
1/2 pound or more crabmeat, flaked (optional)
6 cups cooked long grain rice
If using whole raw chicken, combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving chicken stock. Remove meat from bones in pieces. Proceed to make chicken stock... see recipe at bottom of page.
Heat 2 TBS oil in heavy skillet over medium heat, add sausage and cook until brown. Remove Sausage and set aside, add Okra to sausage pan without rinsing pan.. you want all of the sausage yumminess .. and cook until no longer sticky, stirring frequently, about 20 minutes; set aside..
While Okra is cooking chop garlic, celery, bell pepper, and onion. (this is where a food processor is my best friend). Set veggies aside.
In a large, heavy stockpot or cast iron pot, over medium heat, blend olive oil and flour to create a roux. Stir constantly until deep browned and bubbly (about 6 minutes). (It looks darker than caramel but not as dark as chocolate) This gets crazy hot... be careful.
Remove from heat and add onions and let sit for a few minutes. Now add the rest if the chopped veggies, adding garlic the last. Let sit for a few more minutes.
Add chicken stock and stir until well blended then add browned sausage, okra, bay leaf, salt,
thyme, basil, parsley, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
Add chicken and file powder to gumbo and simmer gently 15 minutes. When ready to serve, add shrimp and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve. Ladle Gumbo over rice.
Tip: For the best tasting Gumbo make your own chicken/seafood stock.
Chicken/ Seafood Stock
- bones/skin from deboned chicken
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 3 stalks celery, coarsely chopped
- 4 cloves garlic, smashed
- 1 tsp parsley
- 1 tsp thyme
- 1 tablespoon Cajun Seasoning (I like Tony's)
- 1/2 teaspoon black peppercorns
- 5 ay leaves
- 6 - 8 cups water
if making seafood stock. Remove the shells from the Crab/shrimp and add the shells to the pot
(Sounds gross, but this makes it taste so much better)
***I bought a 2 lb dungeness crab and 1 lb of shrimp and threw the shrimp tails and the entire shell of the crab in the water to make my stock.
- Place everything in a large stock pot,
- heat and simmer for at least 1 hour, the longer the better.
- Strain the solids from the broth and discard them.