Gumbo
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Prep Time
1 hr 15 mins
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Cook Time
8 hrs
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Total Time
9 hrs 15 mins
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Servings
10 people
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Calories
651 kcal
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Course
Main Course
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Cuisine
American
Gumbo
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Also called the “Holy Trinity”, gumbo (or gombo) is a thick Creole stew made with meat or shellfish, and is popular in Louisiana, the Gulf of Mexico, and Canada.
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Ingredients
For the broth
- 8 cups water
- 1 medium chicken whole
- 1 tablespoon vegetable oil neutral
- 12 oz Shrimp shells and heads (keep the flesh for the gumbo)
- 2 onion cut into strips, yellow
- 2 talks celery , chopped
- 3 prigs flat-leaf parsley
- 2 leaves tarragon (fresh or dried)
- 1 bay leaf
- 2 carrot cut into rings
- 10 cloves garlic
- 1 teaspoon thyme dried
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon black pepper freshly cracked
- salt
For the roux
- 1½ cup all-purpose flour
- 1 cup vegetable oil neutral
For the gumbo
- ½ lb okra (fresh or frozen), cut into ½ inch / 1 cm pieces
- 6 cups broth or roux mixture
- chicken meat used to prepare broth
- 2 tablespoons vegetable oil neutral
- 4 pork sausages or other pork sausages), cut into ½ inch / 1 cm pieces, spicy Cajun style
- Shrimp meat used for broth preparation
- 9 oz crab meat (or scallops)
- 1 large onion , chopped
- 6 shallot chopped
- 1 green bell pepper , finely diced
- 3 talks celery , finely diced
- 6 cloves garlic , chopped
- 3 bay leaf
- 3 tbsp flat leaf parsley , freshly chopped
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- 2 bird’s eye chili
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon mustard seeds
- 1 teaspoon salt
- hot pepper sauce a few drops, Tabasco-type
- long grain white rice , cooked
Equipment
- Heavy-bottomed non-stick skillet
- Tea ball (or small piece of cheesecloth with a very fine mesh)
Instructions
Broth
- Gently remove the skin from the chicken, and cut into 2-4 inch (5 to 10 cm) pieces, breaking the bones in order to cook the marrow.
- In a Dutch oven, heat a tablespoon of neutral vegetable oil over medium heat, and brown the chicken well. Set aside.
- Place the chicken pieces, yellow onions, celery, flat leaf parsley, tarragon, bay leaf, carrots, water, and garlic into a large pot, and bring to a boil.
- Simmer, covered, over medium-low heat for 45 minutes.
- Remove the chicken pieces from the broth, and let them cool.
- Reserve the broth.
- When the chicken has cooled, remove the bones and set aside the meat to add to the gumbo.
- Return the chicken bones to the broth, cover and simmer over low heat, for 2 hours 30 minutes, without stirring.
- Place the dried thyme leaves, oregano, cumin, and pepper into a tea ball, or very fine mesh cheesecloth, and place in the broth.
- Simmer again, covered, for 30 minutes, without stirring.
- Finally, add the shrimp shells and heads, and the salt, and simmer again, covered, over low heat, for 30 minutes, without stirring.
- Drain the broth using a very fine strainer. Let cool.
- Once the broth is cold, skim off as much fat as possible.
Roux
- Place the oil and flour into a heavy-bottomed non-stick skillet (very important) and, using a whisk, combine the 2 ingredients.
- Place the skillet on a medium heat.
- Cook the roux, stirring constantly with the whisk, until a blond color is obtained. Continue to stir until the mixture turns light brown, and then finally a reddish color.
- Remove from the heat and continue to stir for a few minutes as the flour continues to cook.
- Pour this roux into the broth, and mix well with a whisk. Set aside, stirring occasionally during the final preparation of the gumbo.
- If necessary, mix everything in a blender to remove any lumps of cooked flour.
Gumbo
- Rinse the okra before slicing. Do not remove the small white seeds.
- Combine all the spices in a bowl.
- Reheat the chicken broth.
- Place 2 tablespoons of oil into a large non-stick skillet on a medium heat. Add the boneless chicken pieces, and sprinkle with a little of the spice blend. Fry quickly, stirring constantly.
- Add the pieces of sausage, mix well, and cook over medium/high heat for 1 minute.
- Add to the broth.
- In the same pan, after having wiped away the excess oil with a paper towel, sauté the onion, shallots, chili, celery and garlic, then add to the broth.
- Add the bay leaves, the rest of the spice blend and a few drops of Tabasco-type hot pepper sauce.
- Bring to a boil and immediately lower the heat.
- Cover and simmer for 1 hour.
- Add the okra, cover, and cook for 40 minutes or until the mixture becomes sticky and thick.
- Add parsley, crab meat or scallops, cover and cook for 15 minutes.
- Turn off the heat and add the shrimp, mix well, and cover for 2 minutes.
- Serve piping hot, with the sauce, in a deep dish or bowl over a generous portion of long-grain white rice.
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