My Gumbo Recipe

This gumbo recipe is a combination of chicken, fresh sausage and seafood. It by no means is the only way to prepare gumbo but rather the method I have found to yield a very tasty pot indeed. There are three parts to this gumbo. The stock, the roux and the pot. I will detail each in the following paragraphs. Both the stock and roux can be prepared in advance. In fact I would recommend making the stock a day ahead and store it in the refrigerator. Making the stock and the roux and the gumbo in one day makes for a long work day. Good gumbo takes  time and it is best spent wisely.

For the stock

A rich hearty stock is essential for a good gumbo. Do not skimp on this step. Some recipes call for chicken stock or even water. Those will not provide the depth and richness you want for your gumbo. I smoked a turkey for Thanksgiving and saved the carcass for this gumbo. That along with the smoked turkey neck provided a good foundation for the stock. You could use about 6 pounds of chicken parts (backs, necks..) or even a whole chicken to make this stock also.

• 8 quarts water
• Smoked turkey carcass or 5 lbs chicken parts, cut up and skillet browned
• Shrimp shells, reserved from the 2 pounds of shrimp that have been peeled for the final step of the gumbo.
• 1 large brown onion
• 4-5 stalks celery with leafy tops, chopped
• 3 carrots, chopped
• 2 heads of garlic, cut in half

• Sack of spices- inside cheesecloth bag or pouch place the following:
• 2 tsp of black peppercorns
• 2 bay leaves
• About ½ tsp each of dried tarragon, basil and oregano leaves

If using chicken parts, remove skin and cut into 3 or 4 inch pieces and brown in a skillet with oil. Put the turkey carcass or chicken pieces in the stockpot along with the water and bring to a simmer. Allow the parts to simmer for at least two hours.

Add the carrots, celery onion, garlic and spice sack. Prepare the sack of spices and tie together using kitchen twine, leaving a foot or so of twine to secure the sack to the pot handle for easy removal. Simmer for another hour then add the shrimp shells and simmer for another 30 minutes.

Strain thoroughly and skim fat from surface. Allow to cool and refrigerate if using later.

For the roux

• 1 ¼ cups flour
• 1 cup oil

Blend together in a heavy skillet over medium high heat stirring constantly until the roux gets darker in color. I like to get mine to the color of peanut butter. You should turn the fire down as the roux approaches the right color because the heat from the pan will continue cooking it. Add your onions to the roux as it’s near the end of cooking to arrest the cooking process and to soften and caramelize the onions (this is the way I like to do it). KEEP STIRRING. Once the roux is at the color you want add the bell peppers and celery and continue to stir until the roux is relatively cool. Also remember that the roux can be prepared in advance, and refrigerated or frozen.

For the pot

• 1 chicken, cut up
• 1 to 1-1/2 pounds Pete’s Louisiana hot sausage or if not available, andouille sausage, sliced about 1/4″ thick on the bias, browned
• 2 pounds of shrimp, peeled and cleaned
• 1 pound of snow crab leg clusters
• 2 onions, chopped
• 2 bell peppers, chopped
• 5 ribs celery, chopped
• Several cloves of garlic, minced
• Several bay leaves
• ½ bunch fresh parsley, chopped
• Creole seasoning to taste
• Tabasco or Louisiana hot sauce
• 1-2 tablespoons filé powder
• Cooked long grain rice

Sprinkle the chicken pieces with Creole seasoning and brown in the skillet. Slice the sausage and brown, pouring off all the fat (especially if you’re using fresh Creole hot sausage).

Add the roux to the stock. Add the chicken and sausage, add the bay leaves and Creole seasoning to taste, Bring to a boil and allow to simmer for at least 45 minutes, adjusting seasonings as needed. After an hour or so, remove chicken from pot, set aside to cool and remove meat from bones.

Add the crab leg clusters, chopped parsley and chicken meat to the pot and simmer another 30 minutes. Add the cleaned shrimp as the last step and allow to cook for about 15 minutes or just until they turn pink, Do not overcook. Skim any surface fat.

Serve over steaming bowls of long grain rice. Sprinkle a small bit of filé powder over individual bowls for additional flavor.