Mom & Pop's Creole Gumbo
Authentic, rich, and hearty gumbo. Restaurant quality gumbo that has chicken, andouille sausage, and seafood. Tastes even better the next day! This recipe can either serve 12 hungry people or can last a family of 3 for 4 days. It's tasty and filling. Can be eaten for any meal, Pairs well with a porter beer or rich red wine.
- 1 Whole uncooked chicken
- 2 lbs of andouille sausage
- 2 lbs of shrimp , peeled
- 1 lb oysters, fresh or frozen
- 2 lbs of fresh okra
- 1/2 large red onion
- 1/2 cup green onion
- 1/2 cup celery, diced or chopped
- 1 green bell pepper, diced or chopped
- 4 garlic cloves
- 1/2 cup shallots
- 2 1/2 cups flour
- 2 1/2 cups vegetable oil
- 1 cup butter, divided
- 1 gallon water
- salt, to taste
- pepper, to taste
- tarragon, to taste
- thyme, ground or dried leaves, to taste
- 6 bay leaves
- creole seasoning, to taste
- gumbo file, to taste
- paprika, to taste
- pink salt or kosher salt, to taste
- splash of Guinness beer, if desired
- splash of white lightning moonshine, if desired
Level of difficulty Difficult
Preparation time 50mins
Cooking time 90mins
Pour 1 gallon of water into large pot with salt, 3 bay leaves, salt, & creole seasoning and bring to a boil. While waiting for the water to boil tear or cut the whole chicken into 8 pieces. Season the water with a healthy dose of creole seasoning and paprika. Add 2 cloves of garlic sliced or diced finely. Add a splash of Guinness and splash of white lightning moonshine into water if desired. Place the 8 pieces of chicken into boiling water and let boil for 1 hour. Once chicken is done boiling remove pot from heat and remove chicken. Keep the water (now chicken broth). This will be used for main liquid of the gumbo. Once chicken is cooled remove the skin and bones. (You can leave bones in for more flavor, but there may be little bones in the gumbo if bones are not removed after an hour of cooking)
Rinse off okra and dry with paper towels. Cut off top and bottom ends of the okra; then cut okra into quarter inch slices. Melt 1/2 cup (1 stick) of butter in pot or pan. Once butter is completely melted, add in okra and cook until slime is completely gone (this will take about 30 - 40 min). You must stir occasionally to prevent okra from sticking to the bottom of the pan. Once okra is done set aside in a separate bowl. Dice onion, bell pepper, green onion, and garlic. Melt 1/2 cup of better in the same pot okra was cooked in. Once butter is melted, saute onion, bell pepper, green onion, & garlic until soft. Add sausage, chicken, peeled shrimp, and oysters into large pot that contains chicken broth.
ROUX: To make a rich dark roux, heat vegetable oil in large sauce pan for 6 minutes. Once vegetable oil is extremely hot, pour in 2 1/2 cups flour. The mixture will sizzle and bubble. Stir constantly for 8 minutes. Do not leave roux or it will burn. Remove exactly at 8 min. Once pot is off stove top continue to stir roux for 3 min until dark brown almost black in color. Add vegetables to roux, mixture will sizzle. Stir for another 2 -3 minutes until thick like gravy. Pour roux mixture into chicken broth. Stir 1 min every 10 min for 30 min and then stir 1 min every 20 minutes for 30 more min.
Add in gumbo file (my family & I prefer at least half of the container of file), tarragon,thyme, kosher salt or pink salt, pepper, creole seasoning, 2 cloves garlic, and 3 bay leaves to gumbo (roux + chicken broth mixture). Allow gumbo to simmer for 30 min - 1 1/2 hour.
Serve with rice and enjoy!! Pair with rich porter beer or dark red wine makes it even better. Perfect for cold nights or large family get togethers!
Ensure to taste the gumbo when adding seasoning to make sure it has enough flavor or is to your liking. When making the roux make sure there are no children around because if a little of the oil spills onto you or another person it will burn. This recipe can be made in an hour or 3 hours, take your time, if it's your first time and it will turn out great!! Good luck
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Salt, to taste
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.