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Gumbo Chicken, Shrimp and Crab
1 lb. raw jumbo Shrimp
2 quarts water - half chicken broth
1 Tbsp. oil
1 Tbsp. butter or margarine
2 to 3 Tbsp. all-purpose flour
1 cup coarsely chopped onions
1 cup green onions (sliced)
2 cups coarsely chopped celery
2 cups coarsely chopped green bell pepper
1 large clove garlic, peeled & chopped
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
3 to 4 Tbsp. file powder (used to thicken & flavor soup)
1/2 tsp. oregano, bay leaves
1 package cut-up okra
1 can stewed tomatoes
8 whole chicken wings or 3 chicken breasts (skinned, boned & cut-up into cubes) or both
6 Louisiana HOT sausages (cut 1/4" thick)
3 Polish sausages (cut 1/4" thick)
1 can tomato sauce
3 to 4 Crabs (cooked in shell) or 1 1/2 cups Crab Meat
3 cups warm cooked rice
Rinse, shell and devein Shrimp. In 8 quart Dutch oven, heat oil, butter; blend in flour; cook over low heat, stirring about 5 minutes until the flour mixture (ROUX) turns a rich medium brown color. Add onions, green pepper, green onions, celery, garlic, okra, chicken (cut-up), sausage (sliced). Stir until chicken is lightly browned, scraping the bottom; cook about 8 to 15 minutes over medium heat.
Stir in 2 quarts water-broth and tomato sauce. Add salt, peppers, file powder, oregano, bay leaves. May need additional amounts added to taste. Simmer uncovered approximately 45 minutes, stirring occasionally. Add additional file powder if needed. Add Shrimp, Crab, stewed tomatoes. Cook about 15 minutes more.
Ladle gumbo into soup bowls. Top with rice.
Makes about 8 servings. Eat with saltine crackers.