Gumbo

I Heart Gumbo! It just blends right in with my African Cuisine -spicy, substantial, well seasoned, full of amazing ingredients … I have got to say the combination is right on point. Now how could anyone not want to make this ? Don’t let the ingredients list scare, making gumbo is simple and straight …#Appetizers#Seafood Appetizers

I Heart Gumbo! It just blends right in with my African Cuisine – spicy, substantial, well-seasoned and full of amazing ingredients. I have got to say the combination is right on point. Now how could anyone not want to make this ?

Don’t let the ingredients list scare you. Making gumbo is simple and straight food and is no more complicated than making stew. After you get past the stirring (making the roux) everything else is a breeze. This gumbo is loaded with hearty pieces of chicken thighs, smoked sausage, crab legs and shrimp. The key to a great gumbo is the roux.

Gumbo , By Easy Food Demat .

I Heart Gumbo! It just blends right in with my African Cuisine -spicy, substantial, well seasoned, full of amazing ingredients … I have got to say the combination is right on point. Now how could anyone not want to make this ? Don’t let the ingredients list scare, making gumbo is simple and straight …#Appetizers#Seafood Appetizers

Total time: 50 minutes
Servings: 10 Servings

Ingredients :

• ¼ cup canola oil
• 8 oz . Smoked sausage
• 2 pounds chicken skinless chicken thigh
• ½ cup flour
• ¼ cup unsalted butter
• 1 medium green bell pepper diced
• 1 medium onion diced
• 1 cup chopped celery (about 3 sticks)
• 2 teaspoons minced garlic
• 1 14 oz . can tomatoes (chopped)
• ½ pound crab legs
• 1 tablespoon Creole seasoning.
• ½ tablespoon smoked paprika
• 1 tablespoon chicken bouillon powder or 1 cube
• 1- tablespoon thyme fresh or dried
• 2 bay leaves
• 6 cups chicken stock (sub with water)
• 1 pound shrimp (peeled and deveined)
• ¼ cup chopped parsley
• 2 green onions chopped
• 1- tablespoon gumbo file
• 10 cups cooked rice

Instructions :

• Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
• In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
• Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
• When you have achieved your desired color. Remove from stove and let it cool.
• Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
• Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
• Stir in file powder, green onions, and chopped parsley.
• Adjust thickness soup and flavor with broth or water and salt.