Description
This recipe makes alot which is why i like it you can feed a crowd or freeze some for the next time. The gumbo has a bit of a kick, you can adjust it anyway you like. Enjoy!
**the gumbo base is hard to find where i live so i often have to sub. A roux….to make the roux brown 3 lg cooking spoons of flour in cooking oil(kitchen bouquet can be added to darken the roux)this will be the first thing you will add to the stock
Ingredients
- Water
- Roasting Chickens
- Salt
- Cayenne Pepper
- Black Pepper
- Smoked Kielbasa
- Butter
- White Onion
- Green Bell Peppers
- Celery
- Fresh Parsley
- Fresh Garlic
- Zatarians Gumbo Base Mix
- Diced Tomatoes
- Dried Onion
- Bay Leaves
- Garlic
- Dried Parsley
- Seasoning Salt
- Frozen Okra
- Shrimp
- Crabmeat
- Crab Boil
- Gumbo File
Instructions
- Place the chicken in the 12c of water adding the salt cayenne peper and black pepper
- Boil or simmer until it is tender
- Approximately 1 hour
- Remove the chicken from the stock let cool til you can handle
- Discard the skin and bones
- Add the chicken back to the pot you now have your stock
- Meanwhile cut up the linkes of sausage or kielbasa
- Then place on a cookie sheet and bake at 350 until the excess grease is removed
- In a large fry pan melt the stick of butter add the onions, peppers, celery, garlic, and parsley
- Add the gumbo base to the stock or the roux
- Add the sauted veggies
- Drain any excess fat from the sausage and add it to the stock
- Add the canned tomatoes
- Add the dried seasonings
- Add okra and let the stock simmer for 30-35 minutes or until the okra is tender
- Add the shrimp and crab meat
- Then the boil and file
- Let the gumbo simmer for 45 minuted
- Serve alone or over rice enjoy!