Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
This is an old family recipe
My grandmother always put oysters in hers, but I don’t like them in my gumbo.
Some of my other family members use them and various other seafood, such as lobster, crayfish, and scallops.
This recipe is for a big pot, but you can adjust as needed.
Let your taste buds lead you! enjoy!
Ingredients
Adjust Servings
Instructions
-
Cook the chicken with some of the seasonings, green onion, garlic, parsley, and celery for about 20 minutes. Take chicken out of the broth to cool. You don't want the chicken to cook to pieces.
-
After the broth has cooled for about 5 minutes, skim any extra fat off the top. Place cut sausage, and remaining vegetables in the broth, cook for about 10 minutes.
-
Add cooked chicken, shrimp, and crabs into the mix. Season to taste. Let simmer while you cook the roux. About 10 minutes.
-
Put the olive oil in a skillet, when the oil is hot, sprinkle in the flour. Cook until flour is a caramel brown.
-
Spoon the roux into the gumbo pot, mix it well. Be very careful because the hot roux will bubble up as you add it to the broth. Stir in the Gumbo file’ seasoning. Simmer until thickened, about 15 more minutes.
- Serve over white rice
