shells from 4 lbs. of shrimp(the meat is used in the following gumbo)
1 yellow onion, chopped
8 cloves garlic, chopped
4 quarts. water
4 quarts. chicken broth
3 ribs celery, chopped
2 bay leaves
2 tbsp. tomato paste
2 tsp. Worcestershire sauce
2 cups. peanut, olive or vegetable oil
2 cups. all purpose flour
2 yellow onions, chopped
1 tbsp. Cajun spice
1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
28 oz. can. diced tomatoes
2 lbs. okra, cleaned and sliced
1/2 cup. fresh parsley, chopped
2 tsp. hot pepper sauce
1 tsp. ground oregano
1 tsp. ground thyme
1-1/2 tsp. ground black pepper
3 lbs. chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 lb. Andouille sausage, sliced diagonally
1 lb. crawdad meat
12 fresh oysters, shucked
4 lbs. shrimp, peeled & deveined
10 cups. cooked rice
In large stockpot, saute the shrimp shells, onion and garlic for 5 minutes over medium heat. Add the water, broth, celery, bay leaves, tomato paste and the Worcestershire sauce. Bring to a boil over medium-high heat, reduce to low and simmer for 1 to 2 hours.
Carefully pour the stock through a sieve and then pour the stock back into stockpot. As the stock is cooking, make the Roux. In heavy cast iron fry pan, over medium-high heat, combine the cooking oil and flour. Stir constantly to prevent the Roux from burning.
Cook for up to 1 hour or until the Roux becomes a dark reddish-brown color. The darker the Roux, the more Cajun the gumbo appears. When the Roux is finished, Add the Roux to the stock and mix well.
Simmer for 30 minutes. Add the onions, peppers, Cajun spice, tomatoes, okra, parsley, hot pepper sauce, oregano, thyme, black pepper, chicken and sausage to the stockpot.
Simmer for 15 minutes or until the chicken and sausage are completely cooked through and no pink remains in the chicken. Add the oysters and shrimp and continue simmering for 6 to 8 minutes.
Serve the thick gumbo over Hot rice and enjoy.
Serves: 10 to 12
File is good on this!