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Creole Seafood Gumbo Recipe

Ingredients

How to make it

  • Roux
  • Oil, or even bacon drippings. Combine fat with an equal amount of flour ; 1/2 cup of each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks call for a little more fat than flour - 2/3 cup oil to 1/2 cup flour is a common ratio.) Melt the fat in Pot over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown immediately remove from heat or add ingredients. If it burns even slightly, throw it out and start over again.
  • Pour a cup of water over roux into the Stock Pot and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides.. Add seasonings, and hot sauce and Worcestershire sauces,..Add sausage Turkey wings and Gizzards Add just enough water to cover all ingredients 2 inches above ADD WATER IF NEEDED KEEPING 4 INCHES ABOVE MEATS and bring the gumbo to a boil and turn down and simmer for 2hrs Stir every 30 minutes.. Add chicken let cook for 1/2 hr more, when chicken is tender add Crab and Shrimp and let cook for 15 minutes.. Stir in the Gumbo File' powder and stir to mix but do not boil again. To serve, a mound of cooked rice into the middle of each soup bowl, then ladle the gumbo around the rice. * Let me also give all of you my secret for the STOCK, you take the CRAB AND SHRIMP SHELLS AND BOIL THEM AND USE FOR YOUR STOCK.... IT WILL TAKE YOUR GUMBO TO ANOTHER LEVEL
  • MAKE A POT OF WHITE RICE

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