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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