Seafood Gumbo

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Prep Time

1-2 hours

Cook Time

3 hours

Total Time

4-5 hours

Category

Dinner

Ingredients (please include quantities/weights)

• 1lb of boneless/skinless chicken thighs (Cut in large cubes)
• 12-16oz of cut okra(can be frozen)
• Approx. 100oz of Chicken Broth
• Approx. 50oz of Water
• 1lb of Andouille Sausage(sliced)
• 1lb of Crab Legs
• 1lb of Shrimp(peeled and deveined)
• 1 medium Bell pepper (chopped)
• 2 medium onions (chopped)
• 4/5 stalks of celery (chopped)
• 1/4 cup of Morton's season-all
• 1/4 cup of granulated garlic
• 1/8 cup of Cajun seasoning
• 1 teaspoon of Gumbo file
• Roux for thickening
• Kitchen Bouquet to darken
• (Seasonings can be modified per your taste)

Instructions/Steps

1. Place Chicken broth and water in a large pot.
2. Add celery, bell pepper, onions and okra. Boil until okra is mostly dissolved. Stir occasionally.
3. Reduce heat and add chicken and all seasonings and spices. Stir occasionally.
4. Place sausage on a cookie sheet and bake at 350 F for about 20 min. Drain grease and pat dry with paper towels.
5. When chicken is done, add sausage.
6. Slowly add roux until broth is thick as you prefer.
7. How to make roux. Heat 1/2 cup of vegetable oil in a skillet. Slowly add flour and stir until mixture is smooth and pasty. Constantly stir until brown or add Kitchen Bouquet.
8. Add crab and shrimp. Stir well. Cook for about 5 more minutes, cover and remove from flame.
9. Serve over rice.

Preparation Tips / Special Notes

Cut seasonings and chicken the night before.

Salt and pepper your chicken the night before.

NOTE 1: Never use cornstarch in gumbo.

NOTE 2: Seafood and chicken use a lot of seasoning. You may need to use more spices as you cook and taste.

NOTE 3: Gumbo freezes well.

NOTE 4: Optional Roux. Place flour on a cookie sheet and place in a 375 degree F oven. Stir until flour is brown. Remove some of the broth from your cooking gumbo. Let it cool. Add baked flour to cooled broth with a whisk until smooth. Add mixture back to gumbo with a whisk to prevent lumps.