When we make a pot of gumbo, it is party time. This is one of the meals we serve when we have 2 or 12 over for dinner. Gumbo is even better the second day (when the company is gone). The secret is using the freshest ingredients. Shrimp from Jo Patty’s may be best- but now there are so many fresh seafood markets you can get good seafood anywhere. We usually use whatever we have on hand... shrimp, oysters, scallops. Andouille sausage is a Cajun style sausage that has a little spice. More or less- just like you like it. Cook the chicken and sausage the longest. Oysters go in last- careful not to stir the oysters to much and smish ‘em.
Seafood Gumbo
¼ cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
bunch of green onions chopped
Start the gumbo by making your roux, see the earlier post for hints on that. In the bottom of a large boiling pot, saute onions and peppers in butter. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the pot. Stir like hell. Add chicken broth, stir some more until there are no clumps. Add chicken, sausage, and spices. Stir until well blended. Cover and simmer until the chicken is done. If you use whole chicken pieces take them out to pull the meat off the bone. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes. If the gumbo is not as thick as you like it , you can add some file. Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.
Enjoy!
Any leftovers? Save the gumbo seperate from the rice- it will keep it from getting all thick and gooey.
A lesson learned...The last time I made gumbo I had to make an emergency phone call; the andouille sausage was Too Hot and my pot would'a set you on fire…I mean inedible! I took the master's advice and added a potato cut into quarters. Boiled it for 15 minutes then threw the potato out. It worked!! The potato had soaked up some of the spice and saved my Gumbo.
Y’all enjoy!
Sandi
Seafood Gumbo
¼ cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
bunch of green onions chopped
Start the gumbo by making your roux, see the earlier post for hints on that. In the bottom of a large boiling pot, saute onions and peppers in butter. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the pot. Stir like hell. Add chicken broth, stir some more until there are no clumps. Add chicken, sausage, and spices. Stir until well blended. Cover and simmer until the chicken is done. If you use whole chicken pieces take them out to pull the meat off the bone. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes. If the gumbo is not as thick as you like it , you can add some file. Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.
Enjoy!
Any leftovers? Save the gumbo seperate from the rice- it will keep it from getting all thick and gooey.
A lesson learned...The last time I made gumbo I had to make an emergency phone call; the andouille sausage was Too Hot and my pot would'a set you on fire…I mean inedible! I took the master's advice and added a potato cut into quarters. Boiled it for 15 minutes then threw the potato out. It worked!! The potato had soaked up some of the spice and saved my Gumbo.
Y’all enjoy!
Sandi
1 comment:
Hey Sandi,
LOVE the recipes and your tips! Gumbo sounds like a good idea this week- thanks! Kadie
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