Gumbo
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- Active: 25min
- Total time: 3hrs
- Servings: 10-12
Ingredients
- 1 1/2 to 2 pounds of chicken wings
- 2 pounds of Cajun sausage
- 2 pounds of peeled medium sized shrimp, de-veined
- 1 1/2 cup of flour
- 1 cup of oil or 2 sticks of Smart Balance butter
- 6-8 cups of water
- 1cup of chopped Vidalia onions
- 1cup of chopped yellow onions
- 1cup of scallions or green onions
- 1cup of chopped bell peppers
- ¼ cup finely chopped garlic
- 3 bay leaves
- McCormick Season-All
- Accent flavor seasoning
- black pepper
- garlic powder
- 3 to 4 cups cooked white rice
Preparation
- Wash and season chicken using Season-All, garlic powder and black pepper, set aside. Peel and de-vein shrimp. Season and place in refrigerator until needed.
- Cut sausage into 1/2 inch slices and set aside. In a 2 gallon pot, heat oil over medium heat. Whisk or stir in flour and butter, stirring constantly until a golden brown roux (see below) is achieved. Do not scorch the roux! If you do, the entire pot of gumbo will taste scorched.
- Add all onions, bell pepper and garlic. Sauté for 5 - 7 minutes or until vegetables become transparent or soft. Add chicken and sausage. Sauté for another 15 - 20 minutes. Add water 1cup at a time, until all ingredients are mixed together. Add bay leaves and season gumbo to taste using Season-All, black pepper, garlic powder and Accent. Taste occasionally to ensure gumbo is well seasoned and flavorful.
- Bring to a boil, reduce heat and let simmer for 1 hour. Skim any oil or fat that rises to the top of the pot. Cook an additional 30 minutes if necessary or until chicken is tender and separated from the bone. Adjust seasonings if necessary. Add shrimp the last 20 minutes of cooking time.
- Serve over hot rice with hot garlic bread sticks or potato salad.
Tips
Roux- a cooked mixture of flour and oil or butter used as a thickening agent in a soup or sauce.Reviews (0)
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