This isn't smoked or grilled foods;
but it is Mardi Gras time with a lot of wonderful Cajun food and good music yet
to be heard this weekend. One of my absolute favorite dishes to make this
time of year is Gumbo. There are many variations of this Cajun
delight. I usually make it ahead of time and have it ready for when I get
home. I really hope you enjoy this recipe; I enjoy sharing it with you -
Pure comfort food!! :)
Listed in the order of use - Ingredients:
Listed in the order of use - Ingredients:
1 Large roasting chicken
6 Quarts water
1/4 Cup chicken bouillon
4 Bay leaves
3 Tablespoons of Olive
Oil
1/2 Stick of butter
1 Stalk coarsely chopped celery
2 Large onions, coarsely chopped
1 Large green bell pepper, coarsely chopped
2 Cloves garlic, minced
1 Teaspoon of Salt
1/2 Teaspoon of pepper
1/2 Teaspoon dried thyme leaves
2 Tablespoons of Cajun seasonings (of your
choice)
2 Cans stewed tomatoes
2 Pounds andouille sausage, sliced
2-3 Pounds medium/large shrimp - peeled and d-veined
1 Pound lump crab meat
2 Tablespoons
Worcestershire sauce
1/2 Stick of butter
2 (10 ounce) Packages
frozen cut okra, thawed
2 Tablespoons distilled white vinegar
1/2 Stick of butter
1/2 Cup all purpose flour
2 Teaspoons gumbo file powder
Rinse your chicken and remove
gizzard bag from inside (you won't need the gizzards - unless you want to add
to your gumbo). Put your chick into a large soup/stock pot with the
water, chicken bouillon and bay leaves to a boil in a large. Once it begins
to boil - bring to a simmer for 1.5 hours. Remove the chicken and set
aside.
During the 1.5 hour wait time while
the chicken is cooking. Take your vegetables (celery, onion, garlic, green
pepper - not the okra) and saute' in 3 T. of olive oil and 1/2 stick of
butter with salt and pepper until tender and add all to your water along with
the thyme, stewed tomatoes, cajun seasonings, crabmeat, shrimp, andouille
sausage and worchestershire sauce and simmer the soup over low heat for about
30-45 minutes.
While this is cooking - d-bone your
chicken and set the meat aside.
Meanwhile, melt 1/2 stick of butter
in a skillet, and cook the okra with vinegar over medium heat for 15 minutes;
remove okra with slotted spoon, and stir into the simmering gumbo - simmer another
30 minutes.
Lastly, in the same pan as you
cooked the okra, add the second 1/2 stick of butter and melt...Add the 1/2 cup
of flour and mix well to make a Roux - keep on low heat and whisking constantly
until it turns a rich brown color (don't burn it). Once it is a rich
color, take a cup of broth from your Gumbo and add to the roux whisking - as it
thickens, add another cup of broth until you get a nice creamy consistency -
add the contents of this pan to your stock pot. Add your chicken and mix well.
Just before serving, stir in 2
teaspoons of file gumbo powder.
Approximate cooking time: 3
hours
I hope you enjoy this Gumbo. I
know I will be making mine. Serve with your favorite hot sauce for extra
zing!!
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