Gumbo
Servings: 12 people
Ingredients
- 4 tbsp ready-made Roux heaping
- 6 cups chicken broth
- 4 cups water
- 2 tbsp Better than Bouillion Chicken Flavored heaping
- ¼ cup canola oil
- 3 pounds skinless chicken breasts and/or thighs
- 1 ½ pounds smoked sausage
- 1 green bell pepper diced
- 1 onion diced
- 3 celery stalks diced
- 2 tsp minced garlic heaping
- 1 tbsp creole seasoning
- ½ tbsp smoked paprika
- 1 tbsp thyme fresh or dried
- 2 bay leaves
- 1 pound crab legs
- 1 pound shrimp peeled and deveined, optional
- ¼ cup chopped parsley
- 3 green onions sliced thin
- 1 ½ tbsp gumbo file
- cooked rice for serving
Instructions
- In large soup pot, combine ready-made roux, chicken broth, water, and "Better than Bouillion". Bring to a boil.
- In a large skillet, heat oil. Cook cut-up chicken until browned. Add sausage and cook another couple minutes. Remove meat from skillet. Add to soup pot.
- Reheat oil in skillet; add green pepper, onion, celery, and garlic. Cook for 8-10 minutes, stirring frequently. Add to soup pot.
- Add creole seasoning, paprika, thyme, bay leaves, and crab meat. Bring to a boil, and let simmer 45-50 minutes.
- Add shrimp, simmer for 5 more minutes.
- Stir in file powder, green onions, and chopped parsley.
- Serve in bowls with cooked rice.
Notes
You can add a 14 ounce can of diced tomatoes if you choose. My coonass friend, Kim Carlson, says tomatoes make it "Yankee Gumbo."