This ultimate gumbo recipe is filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. Serve it over rice with garlic bread and a cold beer. Be sure to have salt, red pepper flakes, and additional fil? powder on the table.
Ingredients
- 4 pounds medium shrimp
- 2 quarts water
- ½ cup corn oil
- ½ cup all-purpose flour
- 1 cup chicken broth
- 1 (3 pound) whole chicken
- 5 large tomatoes, chopped
- 2 medium onions, chopped
- 5 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 1 tablespoon salt
- 1 tablespoon ground cayenne pepper
- 2 bay leaves
- 3 (6 ounce) cans crabmeat, drained
- 1 pound andouille sausage, diced
- 2 tablespoons fil? powder
- 1 cup water
Directions
Step 1
Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.
Step 2
Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
Step 3
Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Step 4
Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.
Step 5
Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and fil? powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat.
Step 6
Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 333 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat5g | 23% |
Cholesterol204mg | 68% |
Sodium999mg | 43% |
Total Carbohydrate7g | 3% |
Dietary Fiber1g | 5% |
Total Sugars2g | |
Protein33g | |
Vitamin C14mg | 72% |
Calcium75mg | 6% |
Iron4mg | 20% |
Potassium504mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this