Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: SmokinKat on January 06, 2016, 11:23:01 AM
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After checking out Hikerman's gumbo pics, I HAD to make some!
This is the recipe I use, given to me by my dear friend Larry from Louisiana. This makes a HUGE amount, but it does freeze and reheat very well, so I always make the full batch while I'm making the effort. :)
(http://i965.photobucket.com/albums/ae138/katrinarounds/Gumbo_zps0jhzyzjt.jpg) (http://s965.photobucket.com/user/katrinarounds/media/Gumbo_zps0jhzyzjt.jpg.html)
5 lb. chicken (dark meat, skin removed)
2 lbs jumbo shrimp (Raw in Shell)
3 ea. sweet yellow onion
6 cloves chopped garlic
4 large bell peppers
1 ½ lb lump crab meat
2 lbs Andouille sausage (Sliced diagonally)
1 lb Hot link sausage (Sliced diagonally)
2 heads of celery (chopped diagonally)
2 bags frozen chopped okra
3 pkgs. Gumbo Mix (we use Louisiana Brand)
2 Tbsp Gumbo Filé
Roux
Salt & Pepper to taste
5 quarts Low Fat Chicken Broth ( one quart set aside)
I first smoked the chicken and sausages to get some good smoky flavor-- about 2 hours. Larry would boil the chicken to make chicken stock, but I prefer to smoke it and just have additional chicken stock on hand.
Chop all veggies (onions, peppers, celery and garlic). Saute the vegetables in a little butter or oil until they are translucent, and set aside.
Brown the sliced (smoked) sausages, then set aside.
In a LARGE (seriously, think BIG here) pot, heat 4 quarts of your chicken broth over medium heat. While the pot is heating, shred the cooled chicken, and set aside.
Slowly whisk the packages of gumbo mix into the pot of hot chicken stock until they are all dissolved. Allow to simmer over medium heat, and go make your roux.
(http://i965.photobucket.com/albums/ae138/katrinarounds/roux_zpsbb3fva5c.jpg) (http://s965.photobucket.com/user/katrinarounds/media/roux_zpsbb3fva5c.jpg.html)
Once your roux is the desired color, turn your heat down, and slowly whisk in chicken broth until it turns into a nice gravy thickness.
Slowly stir the roux (now gravy!) into the pot until it is all incorporated. Next, add your vegetables, sausages, and shredded chicken.
Bring the pot to a boil, stirring continuously. Add your 2 bags of frozen okra, and turn heat down to medium-low. Allow the mixture to heat slowly for about 1-2 hours to let the flavors meld.
About fifteen minutes before serving, add your shrimp and crab, and bring the pot back to a boil. Once those are heated, taste the gumbo and mix in your filé, and salt and pepper to taste.
Once the seafood is cooked through, remove from heat and serve over cooked rice. Have some hot sauce and extra filé for guests to add if they desire.
Laissez le bon ton roulet!!
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Looks great Kat! I'd gladly take a bowl of your gumbo! I don't know that gumbo is "soul food" but it is good for the soul! 8)
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Fantastic Kat!
You would find Conecuh brand sausage fun to work with. You may have to order it, as I think it is only a regionally available on.It is almost like a Cajun girl and and Italian boy got married - and mixed their family sausage recipes. ;D It is the best I have used for any kind of Gulf Coast Accadian style cooking. It will not replace a good Boudin, or Andouille - but it will give you some taste options that are incredible.
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Now that the weather has gotten cold (for NC), that looks great. I plan to make some in the not-to-distant future. Working on clam chowder for tonight.
Art
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Wow, that sounds good.
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Looks great Kat!
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Looks delicious Kat!!! Send me a large bowl please!!! Don
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Great looking Gumbo
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Dang, that looks guuud! I will give you credit when I make it. Thanks for sharing.
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Dang.....that looks great
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Looks really good Kat! Good gumbo is always welcome.
I made 7 gallons of Jambalaya for Christmas. Kids put a hurt'n on it and took some home as well. I learned the hard way last year to hide some for us...
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Great looking Gumbo
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Bookmarked! ;)
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Looks really good Kat! Good gumbo is always welcome.
I made 7 gallons of Jambalaya for Christmas. Kids put a hurt'n on it and took some home as well. I learned the hard way last year to hide some for us...
Terry...when it's good...☆´¯`•.¸¸. ི♥ྀ.
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You had me at gumbo Kat! That looks great.