Carolyn's Gumbo

CAROLYN SAYS:  "This is a rich gumbo that makes a hearty and unusual dinner. The recipe can be modified to accommodate individual tastes and diets."

Gumbo Base
2 cups onions, chopped                      
2/3 cup green peppers, chopped
½ cup thinly sliced shallot
1 tablespoon garlic, minced
2 tablespoons fresh parsley, finely minced
1 pound Andouille smoked sausage, sliced ½ inch thick
1 ½ cups coarsely beefsteak tomatoes, chopped
2 pounds whole fresh shrimp, peeled and deveined
1 pound crabs, broken in half
1 fryer, 3 ½ to 4 pounds, cut up
2 pounds fresh okra, stems and tips removed
(if substituting frozen okra, use 1 cup)

The Roux
¾ cup olive oil
¾ cup flour

The Liquid and Seasonings
2 ½ quarts cold water
3 whole bay leaves crushed
1 ½ teaspoon dried thyme
3 tablespoons Earthquake Garlic Sauce
2 teaspoons sea salt
1 tablespoon Wildfire Hot Sauce
4 teaspoons lemon juice

2 ½ to 3 tablespoons file powder

Assemble the ingredients. Heat the oil in a heavy 7 to 8-quart pot or kettle over medium heat. Brown the chicken parts in the hot oil, turning the pieces several times to ensure even browning. Remove to a heated platter and place in a preheated 175 degree oven to keep warm. Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook over low heat, always stirring until a medium brown roux is formed (This will take from 20 to 30 minutes.The roux should be the color hazelnuts.)

When the roux reaches the right color, immediately add the onion, green pepper, shallots, parsley, and garlic. Continue cooking over low heat for 10 minutes more, still stirring. The chopped vegetables should be lightly browned at this stage. Add the chopped tomatoes and smoked sausage and mix thoroughly. Add 2 quarts of cold water, the reserved chicken pieces, the okra and all of the seasonings, except the file powder; mix thoroughly. Raise the heat slightly and bring the mixture to a boil, then lower the heat and simmer for ½ hour. Add the crab and simmer for another ½ hour.  Stir from time to time and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. At the end of the hour still keeping the gumbo at a simmer, add the remaining ½ quart of water and stir. Remove the pot from the heat and let stand at room temperature. Before serving, bring the gumbo to a boil and add the shrimp. Simmer just until the shrimp turn pink, (about 10 minutes). Stir thoroughly, turn off the heat, and add the file powder. Let the gumbo sit, covered, for about 5 minutes after adding the file. Serve in deep soup bowls over cooked rice. Pass the Wild Fire Sauce.

Serves 8 or more

Filed under: SeafoodSoupEntrée

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