Seafood Gumbo Recipe

I use frozen okra. I sauté it in bacon grease till the slime cooks down. Works for me. No slime in the gumbo.

I must be a fool for posting this - add or leave out any ingredients you like or don't like.

Creole Shrimp and Chicken Gumbo.

Ingredients

Roux
1/2 cup AP Flour
1/2 cup vegetable oil

Vegetables
1-1/2 cup Onions, chopped
1 cup Green Bell Pepper, chopped
1 cup Celery, chopped
1 cup Tomatoes (canned or fresh)

Meats
3-4 Chicken Thighs (whole or boneless, with or witout skin) I prefer boneless/skinless
3 Tablespoons AP flour to bread chicken
Salt, Black Pepper and Red Cayenne Pepper for seasoning chicken
1 pound 30 - 40 count (medium) uncooked shrimp, peeled Use shrimp shells to make stock

Other needs
2 cloves Garlic, minced
1 pound Okra, 1/2 to 3/4 inch slices (frozen is fine)
2 cups Shrimp Stock (see below - end of recipe)
2 cups Chicken stock (may use 4 cups chicken stock if no shrimp stock is available)
2 Bay Leaves
1 Tablespoon Cajun/Creole Seasoninng
Salt and Black Pepper to taste

Optional
To Taste Red Cayenne Pepper
To Taste Louisiana Hot Sauce

Instructions

Assemble the ingredients
Peel the shrimp and make the shrimp stock if you plan on using it (see instructions below)
Season the chicken thighs with a little red cayenne pepper, salt and black pepper, then lightly dust them with some flour. Pan fry them (using a few Tablespoons of vegetable oil) in the pan you will use for cooking the gumbo. Remove and set aside when cooked. If the chicken is bone in, the bones can be removed and returned to the pot for flavoring (to be removed at the end, before serving). If the chicken has the skin, remove and discard the skin with all of the nice crusty chicken rich flavor of the breading you created when you fried it.

In the same pan used to fry the chicken (leaving the oil, chicken fat and cooked flour bits), make an oven cooked roux (brown shoe dark roux). To make the roux, add equal parts oil and AP flour. Stir and place in 400 degree F oven. Stir every 15 minutes until the desired brown color develops.

Next take the roux back to the stove and add the chopped trinity (Onions, Celery and Green Bell Pepper) to the roux.

At medium heat, cook the vegetables until they begin to get tender. The natural sugar in the vegetables will continue to darken the roux as the vegetables cook
When the vegetables are nearly done, add the cup of tomatoes and three cloves of minced garlic. After cooking the garlic for a few minutes, Add 2 cups of warmed shrimp stock and 2 cups of warmed chicken stock (or 4 cups of warmed chicken stock if you have no shrimp stock). Stir well to incorporate the stock and roux. Then add 2 bay leaves, a Tablespoon of Cajun/Creole seasoning and the chicken thighs, which have been cut into pieces or shredded.

Precook the Okra for 5-10 minutes in a hot skillet with a little vegetable oil, or in the microwave until the okra has dried out (gets rid of the slime). Then add it to the pot.

Cook this at a low boil for 30 minutes, then turn off the heat and add the raw peeled shrimp. There will be more than enough heat in the pot to cook the shrimp and they will begin turning pink immediately. Place a lid on the pot and allow it to sit for 30 minutes to an hour.
serve with steamed rice.

This is a really good Creole shrimp and chicken gumbo. Sometimes you will find you made enough gumbo for leftovers the next day, or maybe for seconds later that night. This is a good thing.

Making Shrimp Stock

For three cups of shells and heads, add the shrimp shells and heads (if you have them) to a pot with 2 pints of water to cover plus an inch or two over the shells. Add a small onion, 1 un-chopped clove of garlic, a half stalk of celery, a teaspoon of salt and a teaspoon of Cajun/Creole seasoning. Bring to a boil, then reduce to a simmer and cook for an hour at a low simmer. Strain out the shells and vegetables. The stock will keep in the freezer (Usually in a mason Jar with headspace and lid) for several months.

That’s what I was looking for as a guide. Thank you for posting it. I will probably substitute more seafood for the chicken though. How much does this recipe make? It seems like I would need to at least double the recipe for the size pot that I’d be using.

Yes, double it for 2 Gallons. 3X for 3 Gallons.

Cook your okra the day before.

I do mine in the crock pot, for a crock pot full I add 1 diced onion, about 1/4 cup of white vinegar and 1/4 cups of cooking oil. Put it the crock pot in medium and let it RIP for 7-8 hours .... stir every 45 minutes or so.

Seafood (Shrimp and Crab) Gumbo

I made this video 2 years ago and this gumbo came out excellent.

Give it a try.

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Creole Shrimp and Chicken Gumbo.

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Blasphemy on so many levels

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You got better, post it. We are dying to know.

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I wouldn't ruin a good seafood gumbo with chicken and tomatoes

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Recipe? Waiting... Waiting... Buehler? Buehler?

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Substitute your yardbird for lump crab meat and some cracked crabs, get rid of the tomatoes.....voila!

Also okra should be stewed down

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recipe?

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