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 filé powder on the table
Prep Time
4 hrs
Dificult
Medium
Servings
20
Ingredients
Instructions
Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.
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.
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).
Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.
Return chopped chicken to the pot
along with reserved shrimp broth
crabmeat
sausage
shrimp
and filé powder; stir from the bottom of the pot to combine. Bring to a boil
then immediately remove from the heat.
Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.
