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Recipe Tags: Time To Make Course Main Ingredient Preparation For Large Groups Gumbo Main Dish Soups Stews Seafood Stews Shrimp Shellfish Crawfish Number Of Servings 4 Hours Or Less

Louisiana Gumbo

The best gumbo i have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice.

Steps

In a large stockpot boil chicken , chopped okra , celery , sage , bouillon , oregano , black pepper until chicken is done.
Remove chicken and set aside to cool , leave the stock in the pot.
When cool debone the chicken and shred the meat.
Set aside for now.
Crumble sausage and fry in a skillet.
Remove sausage and set aside.
Reserve 1 / 2 cup of the drippings.
Add flour and make a very dark roux.
Add the sausage and roux to the chicken broth and let simmer 10 minutes.
Chop bell peppers and cayennes at this time.
Add to pot and let simmer 10 minutes.
Add shrimp , clam juice , crawfish tails to the pot and let simmer 15 minutes.
Add the chicken and gumbo file to the pot and bring to a boil.
I like to let this gumbo rest for a few hours and then reheat it before serving.
Serve over rice with crackers and louisiana hot sauce.
This gumbo only gets better the next day.
It freezes well to make a quick simple meal anytime.

Ingredients

chicken, breakfast sausage, shrimp, crawfish tail, okra, clam juice, bell peppers, celery, chili peppers, ground sage, chicken bouillon, oregano, black pepper, gumbo file, flour