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Killer Gumbo Recipe

Ingredients

How to make it

  • Make the damn roux first. After the roux is done peel and devein the shrimp. Put the shrimp shells in 3 cups of cold water in a pan and bring to a boil, reduce heat to low and simmer 30 minutes then take off heat, strain in a seperate bowl and allow to cool while you start your gumbo.
  • In a soup pot cook the sausage on a med to high heat and allow to burn, around 4 minutes. Turn over each piece individually and repeat. Remove sausage to a bowl lined with paper towel. Add the chicken and cook for 2 minutes, then reduce heat to medium. Add 1/2 of the vegetables and 2 TBS of the seasoning and cook another 3 minutes scraping frequently. Deglaze pan with 1/2 cup of water. Add enough water to cover the chicken and bring to a boil, reduce heat to low-med and simmer for around 30-45 minutes or until chicken will chunk apart with little effort with a spoon ( there should be at least one cup of liquid left). Add the sausage, bay leaves, remaining vegetables and both stocks. Bring to a low boil and add some roux 1 TBS at a time while whisking like crazy. The consistancy should be like your Mother- in -laws runny gravy. Reduce heat to low add okra, tobasco and simmer for 30 minutes, add the shrimp and mussels and cook another 5 minutes.
  • Keep some extra stock on hand in case your gumbo gets too thick or when you're cooking the chicken if you run out of liquid. I like the end result to be similar to a thick stew, but there is nothing wrong with a soup consistancy either.
  • Please do not ask me where the tomatoes are or you'll be lapidated with the same.

Reviews & Comments 2

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    " It was excellent "
    windy1950 ate it and said...
    Sounds totally scrumptious, Mr Gresch!! ^5
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    " It was excellent "
    laurieg ate it and said...
    Thanks, this looks good. Hubby loves scallops so I usually add them in.
    Was this review helpful? Yes Flag

The Cook

mrgresch Milwaukee, WI

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