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Seafood Gumbo

Meal.Mates's picture
  Chicken 2 Pound
  Butter/Rendered chicken fat 2 Tablespoon
  Chicken stock 10 Cup (160 tbs)
  Paprika 1 Teaspoon
  Garlic 2 Clove (10 gm)
  Celery leaves 1⁄2 Cup (8 tbs), chopped
  Ground turmeric 1⁄2 Teaspoon
  Lean ham 1⁄4 Pound, cubed
  Diced celery 1⁄2 Cup (8 tbs)
  Green onions and tops 1 Bunch (100 gm), chopped
  Leek 1 , chopped (White And Some Green)
  Unbleached flour 2 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Bouquet garni 1
  Parsley sprigs 8
  Thyme sprig 1 Small
  Bay leaf 1
  Cloves 4
  Allspice berries 4 , lightly crushed
  Crab legs 1⁄4 Pound
  Canned shrimp/Bay shrimp 1⁄4 Pound
  Shucked oysters 1 1⁄2 Pint, frizzled in butter and own juices 3 minutes
  Salt To Taste
  Black pepper To Taste
  Worcestershire To Taste
  Tobasco sauce To Taste
  File powder 1 Teaspoon
  Minced fresh parsley 1 Tablespoon

Brown chicken in butter; add stock, paprika, garlic, celery leaves and turmeric.
Cover, bring to boil, lower heat and simmer gently 1 hour, or until chicken is tender.
Cool and remove chicken from bones, cut up and reserve.
Strain stock.
Brown ham, celery, green onions and leek in butter.
Sprinkle with flour, cook, stirring, 3 minutes, and deglaze with 2 cups of the reserved stock, scraping the bottom of pan.
Add rest of stock, paprika, pepper, and bouquet garni.
Cover and simmer 1 hour.
Discard bouquet garni.
Add crab, shrimp, oysters and reserved chicken.
Reheat carefully and adjust seasonings with salt, pepper, Worcestershire sauce and Tabasco.
Remove from heat, stir in file, and sprinkle with minced parsley and paprika.

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Seafood Gumbo Recipe