Dor
Active Member
Oma2 I am finally going to post my recipe. Sorry I took so long but have been under the weather.
Gumbo
1 baking hen or a chicken (The hen makes a rich broth)
3 rings of your favorite smoked sauge ( I use Jalapena, beef, and garlic) sliced in 1 inch rings and cooked on a baking sheet to remove fat
3 pounds large peeled and deveined shrimp
3-4 pounds of crab claws (broken up) or whole blue crabs broken
2 bay leaves
1 bag old bay crab boil
salt and black pepper
red pepper
1 large onion, chopped
1 cup celery, chopped
16 oz bag of frozen okra
1 bag Louisiana brand Gumbo mix or Zatarians in the red box if available
1/2 cup vegetable oil
Boil your hen or chicken or chicken parts with salt and black pepper, crab boil, and bay leaves, in a large pot until tender but not falling from the bone. Remove debone and chop into bite sized pieces. Saute okra in oil until slime is removed. Remove the sausage from the oil and add to the broth with the okra. Saute onions and celery in a small amount of oil and add to your pot.
Mix the gumbo mix with water into a thick baste and add to the broth and stir well. Simmer for 15 minutes then add the shrimp. Let cook for 5-7 minutes and add your crab.(cook for about 5 minutes) Taste and add more seasonings as needed but not too much as it will be better the next day.
If you prefer and have the time you can make roux by adding an equal amount of flour to hot oil. Stir continually until it is a dark paper bag color. Do not burn or you will need to start over. Add to your broth and it will have a wonderful color and taste. Add to your broth before adding the shrimp and crab and stir well.
Serve over rice.
Gumbo
1 baking hen or a chicken (The hen makes a rich broth)
3 rings of your favorite smoked sauge ( I use Jalapena, beef, and garlic) sliced in 1 inch rings and cooked on a baking sheet to remove fat
3 pounds large peeled and deveined shrimp
3-4 pounds of crab claws (broken up) or whole blue crabs broken
2 bay leaves
1 bag old bay crab boil
salt and black pepper
red pepper
1 large onion, chopped
1 cup celery, chopped
16 oz bag of frozen okra
1 bag Louisiana brand Gumbo mix or Zatarians in the red box if available
1/2 cup vegetable oil
Boil your hen or chicken or chicken parts with salt and black pepper, crab boil, and bay leaves, in a large pot until tender but not falling from the bone. Remove debone and chop into bite sized pieces. Saute okra in oil until slime is removed. Remove the sausage from the oil and add to the broth with the okra. Saute onions and celery in a small amount of oil and add to your pot.
Mix the gumbo mix with water into a thick baste and add to the broth and stir well. Simmer for 15 minutes then add the shrimp. Let cook for 5-7 minutes and add your crab.(cook for about 5 minutes) Taste and add more seasonings as needed but not too much as it will be better the next day.
If you prefer and have the time you can make roux by adding an equal amount of flour to hot oil. Stir continually until it is a dark paper bag color. Do not burn or you will need to start over. Add to your broth and it will have a wonderful color and taste. Add to your broth before adding the shrimp and crab and stir well.
Serve over rice.
