What to you put in your Gumbo?
Thanks for answers...
- Sugar PieLv 71 decade agoFavorite Answer
Sugar Pie’s Chicken & Sausage Gumbo
½ cup A/P flour
½ cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
¼ of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
½ tsp. Zatarain’s crab boil liquid seasoning
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
- 1 decade ago
first make a brown roux( heat 1-2cup oil 3/4-1 1/2 cup flour,simmer til dark brown) add a large can of diced tomatoes, 1 chopped yellow onion, a frozen bag of chopped okra, bag of zatarains or old bay seafood seasoning boil in bag, salt to taste, lastly add large peeled shrimp and a pint of fresh crab meat about 5 minutes before serving over rice! ummmummm good!
- nickipettisLv 71 decade ago
water or chicken stock (or part beer)
Old Bay seasoning
an odd spice called "gumbo file"
shrimp just a minute before it is done
sausage if i can get good anduille (sp?) sausage
- 1 decade ago
NOT A VERY GOOD GUMBO 'ICE' WOULDN'T WANT TO EAT AT YOUR HOUSE. ANYWAY ROUX, CHICKEN, SAUSAGE, SHRIMP, CRABS, SCALLOPS, ONION, BELL PEPPER, GUMBO FILE NOT A LOT, TONY'S CREOLE SEASONING, SALT, PEPPER, GARLIC, WORCHESTERSHRE, CAYENNE, PAPRIKA, WHOLE EGGS AND LET THEM BOIL IN THE GUMBO THEN EAT IT WITH THE GUMBO, SOME PEOPLE LIKE A CAP FULL OF VINEGAR IN THEIR BOWL AND SOME PEOPLE LIKE TOBASCO IN THEIR BOWL
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- 1 decade ago
hot sausage, smoke sausage, shrimp, crab, file, season ham, gizzards, alot of seasons like onions, green pepper, garlic, cayenne pepper
- Anonymous1 decade ago
I wish I could put atheist and Cayenne pepper they cook well
- 1 decade ago
This is my fav!! :D