Gumbo!!! It’s officially gumbo season in Louisiana! Although I make it all year round. What else is air conditioning for? We love our gumbo! We all make ours a little different and that’s ok. Just don’t put corn in it and we’re fine. We’re very particular about how it’s made. Ask Disney. Hehehe…anyway, here’s my beginner friendly version. Oh, and for my Cookies with seafood allergies, just skip the shrimp and crabs. Chicken and sausage gumbo is amazing as well. Enjoy! Oh and don’t forget the hot sauce!
Love,
B. Coop
Seafood Gumbo
2016-11-18 15:40:12
Yields 12
Prep Time
30 min
Total Time
1 hr 30 min
Ingredients
- 2 lbs cooked chicken breast or thighs
- 2 lbs shrimp
- 1 lb of gumbo crabs or your choice
- 1 1/2 lbs sausage
- 3 Quarts of chicken broth or stock
- 1 cup of fresh or frozen okra
- 1 T olive oil
- 1 onion
- 1 bell pepper
- 3 celery stalks
- 1 cup diced tomatoes (optional)
- 1 cup vegetable oil
- 1 1/4 cup of all purpose flour
- 1 tsp liquid crab boil
- 2 T creole or cajun seasoning
- 1 T onion powder
- 1 T garlic powder
- 1 T Accent
- gumbo file
- parsley or green onions
Instructions
- Finely chop all veggies
- Toss pan with olive oil and slime out of okra
- Slice sausage thinly and bake for 8-10 on 350 degrees F
- Season and make roux using flour, vegetable oil, and spices until it is a milk chocolate color
- Add in veggies and saute
- Add in okra, tomatoes, cooked chicken, and drained sausage
- Pour in broth or stock
- Stir well; Turn heat to low and simmer, uncovered, for 1 hour.
- Taste and adjust seasoning if needed
- Add in shrimp and crabs
- Cook until seafood is done; about 5-7 mins
- Serve with rice
- Enjoy!
Notes
- Allow gumbo to cool completely before refrigerating or freezing to preventing spoiling.
Coop Can Cook https://coopcancook.com/