Gumbo

So I got this recipe from my best, good friend Stacey Marie! She is from Louisiana, and this recipe is from her step mom! YUM! Gumbo! I figured if I am going to make Gumbo and I need a good recipe, I need to get one from someone who know’s Cajun/Creole food (And that would be Stacey).  So I have made this recipe in the past a couple of times, but I made it again and took better pictures this time around. So I documented it all over again, with better pictures!

I am copying this recipe the way it was written from the original recipe I got. Also, the original recipe makes a lot so I cut mine in half. But I posted it as the full recipe with my notes of how I cut it in half.

2 large bell peppers – chopped
(I used 2 as well, because I love green bell peppers)
DSC_0032.JPG-1

DSC_0033.JPG-1

DSC_0035.JPG-1

DSC_0036.JPG-1

DSC_0037.JPG-1

3 large sweet onions –
chopped (I used 1 1/2 large onions)
DSC_0039.JPG-1

DSC_0040.JPG-1

2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
DSC_0026.JPG-1

DSC_0027.JPG-1

DSC_0030.JPG-1

2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)

10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)

5 pounds of shrimp (I used about a pound)

4 large cans chicken broth or stock from boiling 2 chickens

Olive Oil

flour

Can milk (evaporated) (I skipped this part this time)
DSC_0001.JPG-1

After chopping the veggies set them aside. Keep garlic separate.

for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)

For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.

If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
DSC_0004.JPG-1

DSC_0007.JPG-1

DSC_0012.JPG-1

DSC_0023.JPG-1

and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
DSC_0055.JPG-1

Cut up in large pieces and set aside.
DSC_0078.JPG-1

DSC_0079.JPG-1

If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
DSC_0052.JPG-1

DSC_0061.JPG-1

DSC_0073.JPG-1

To make the Roux: (Stacey said this is the most important part of making gumbo)

In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
DSC_0042.JPG-1

– add flour approx. 2/3 cup
DSC_0043.JPG-1

DSC_0044.JPG-1

and whisk
DSC_0045.JPG-1

You  want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
This recipe is all about the roux!

Stir!
DSC_0048.JPG-1

Stir!
DSC_0059.JPG-1

and stir! (does that look like the color of coffee?)
DSC_0063.JPG-1

Add all veggies except garlic.
DSC_0066.JPG-1

stir
DSC_0068.JPG-1

DSC_0071.JPG-1

let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
DSC_0091.JPG-1

chicken,
DSC_0093.JPG-1

sausage.
DSC_0095.JPG-1

Bring to a boil.

Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
DSC_0107.JPG-1

DSC_0098.JPG-1

DSC_0102.JPG-1

1/2 tsp Worcestershire
DSC_0111.JPG-1

1/2 tsp crab boil (make sure its the liquid kind, not the powder)
DSC_0114.JPG-1

Cook real low until spices blend.

I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
DSC_0116.JPG-1

DSC_0118.JPG-1

I made white rice on the side and served the gumbo over that.
DSC_0120.JPG-1

DSC_0122.JPG-1

DSC_0125.JPG-1

I also made this recipe at the beginning of this year and I used Chicken Thighs and Okra, same recipe just added those two things different…Check it out:
DSC_0073-1

DSC_0079-1

DSC_0084-1

DSC_0106-1

DSC_0116-1

Recipe

  • 2 large bell peppers – chopped
  • (I used 2 as well, because I love green bell peppers)
  • 3 large sweet onions –
  • chopped (I used 1 1/2 large onions)
  • 2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
  • 2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)
  • 10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)
  • 5 pounds of shrimp (I used about a pound)
  • 4 large cans chicken broth or stock from boiling 2 chickens
  • Olive Oil
  • flour
  • Can milk (evaporated) (I skipped this part this time)
  • After chopping the veggies set them aside. Keep garlic separate.
  • for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)
  • For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.
  • If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
  • and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
  • Cut up in large pieces and set aside.
  • If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
  • To make the Roux: (Stacey said this is the most important part of making gumbo)
  • In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
  • – add flour approx. 2/3 cup
  • and whisk
  • You want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
  • This recipe is all about the roux!
  • Stir!
  • Stir!
  • and stir! (does that look like the color of coffee?)
  • Add all veggies except garlic.
  • stir
  • let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
  • chicken,
  • sausage.
  • Bring to a boil.
  • Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
  • 1/2 tsp Worcestershire
  • 1/2 tsp crab boil (make sure its the liquid kind, not the powder)
  • Cook real low until spices blend.
  • I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
  • I made white rice on the side and served the gumbo over that.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s