How to Make Chicken and Seafood Gumbo

Gumbo is a stew-like creation derived from Louisianan Creole tradition. It is a classical merge of ethnicities and urban flavors. Its name actually originates from the African Bantu tribe's word for "okra" which is commonly used to thicken the stock. There are many variations of gumbo. This rich recipe with its delicious blend of herbs and spices is one that has been passed down in my family for generations and is often served during New Year's celebration in lieu of the traditional African-American dish of black-eyed peas.

Difficulty: Moderate

Instructions

Things You'll Need:

• Large stockpot
• Medium saucepan
• 5 garlic cloves (minced)
• 2 large yellow onions (finely chopped)
• 1 large green bell pepper (finely chopped)
• 3 stalks celery (diced)
• 1 cup flour
• 1 cup + 1 Tbsp olive oil
• 3-4 quarts water
• 1 Tbls Worcestershire sauce
• 2 Tbls Thyme
• 2 Tbls Parsley
• 2 Tbls Rosemary
• 2 Tbls Coriander Seeds (crushed)
• 2 Bay Leaves
• Salt & pepper to taste
• 2 14.5/16-oz cans diced tomatoes
• 1 small bag frozen cut okra
• 1 lb chicken breast (cubed)
• 1 lb-package smoked turkey sausage (thinly sliced)
• 1 lb jumbo/30-40 count shrimp (shelled and deveined)
• 6 - 8 crab leg clusters
• Gumbo File
• Crushed red pepper
• 12 cups cooked long-grain white rice

1. 
   Garlic, celery, onions and green bell peppers are a must-have for great gumbo.

   Prepare your chicken stock. Begin by heating 1 Tbsp olive oil in stockpot over medium high flame. Sauté 2 cloves of crushed garlic for about a minute. Add 1 Tbsp each of onions, celery and green bell pepper setting aside the remainder of the vegetables for later use. Continue sauteeing for 2-3 minutes. Add chicken. Sear chicken until lightly browned on all sides; about 5 minutes. Add water and lightly season as desired with salt and pepper. Add the 2 bay leaves. Lower flame, cover and allow stock to continue simmering while you go on to the next step.

2. Make your roux. First combine olive oil and flour in saucepan over a low flame. Allow the mixture to brown, stirring often to prevent scorching; about 7 to 10 minutes. Slowly stir in the remaining garlic cloves and other vegetables. Continue cooking until onions are caramelized and the other vegetables are soft. Add the diced tomatoes, Worcestershire sauce, thyme, parsley, rosemary and coriander seeds. Simmer an additional 5 minutes, stirring often.

3. Combine roux and chicken stock. Slowly stir the roux into your prepared chicken stock, mixing well to prevent dumpling-like lumps. At this point, your chicken should be done enough for you to taste if more salt is desired and modify as needed. Add smoked turkey sausages and okra. Cover and continue boiling over a medium flame for about an hour, stirring occasionally.

4. Add your seafood. First stir in your shrimp, then immediately add each of the crab leg clusters, submerging them as much as possible into the roux. Cover and let simmer for another 3 to 5 minutes until shrimp are opaque. Turn off the flame and add 1 Tbsp of the Gumbo File, stirring well.

5. 
   File (fee-lay), is the traditional garnish for gumbo used to thicken the soup.

   Serve gumbo over rice. Lightly sprinkle additional Gumbo File and/or crushed red pepper over individual servings as desired.

Tips & Warnings

• For a healthier version, add more vegetables and serve over brown rice.
• On a budget? Any part of the chicken can be used. Boneless chicken thighs are often less expensive than breasts but taste just as great.
• Pressed for time? Buy frozen bell pepper and onion mixes, and/or ready-made chicken broth instead of prepping your own.
• Although this recipe calls for shrimp, chicken, turkey sausage and crab; you can use any combination of meats and seafood you desire. Fish, scallops and lobster are all great additions.
• ALLERGY ALERT: Shellfish can cause severe allergic reactions. If you are allergic to shellfish, please substitute for other seafood such as a good white fish or make your gumbo using only chicken and sausages.

Resources

• Ask me for more great recipes.

[mvparcels]

on 6/8/2009 Oooh. Sounds yummy! Saving this one in faves so I can make it! I love gumbo! 5* rec

[cherylphillips]

on 6/6/2009 Yummy!!! 5*

[lifeengineer]

on 6/2/2009 This gumbo sounds great. Thanks for the recipe.