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{Recipe} Seafood and Chicken Gumbo

Seafood Gumbo

One of the very few things I love about Winter is the food-particularly soups.  Who am I kidding?  The Winter makes me feel better about all of those comfort foods, mashed potatoes, macaroni and cheese, you know all of the fattening, bad for you food!  

As I am told by those who live in Raleigh, we don’t have much time left for this yucky cold weather.  Y’all, I cannot tell you how happy that makes me; it’s music to my ears!  When it gets cold, there are 2 things I know I’m going to make; Gumbo and Jambalaya.  New Orleans is one one my favorite places and being from Houston, I visited often.  Who can resist the friendliness of the people, the food, the architecture, the history…the food?  

My paternal Grandmother was from New Orleans, but unfortunately, I never had the chance to meet her since she passed away before I was old enough to know her.  I would have loved to have her teach me how to make Gumbo and Jambalaya!  My Mom shared recipes and taught us over the years and it’s been something I’ve been tweaking for quite awhile.

There are so many different versions of Gumbo, but my favorite has always been seafood gumbo.  Let’s get started cooking!

I like to start with cutting up all of my vegetables.  It’s time-consuming so I like to go ahead and get it out of the way.  I have a food processor, but for some reason, I always enjoy chopping them up by hand…go figure!

Green onion is up first.  Can I just say how much I love our local Farmer’s Market?  These are the longest green onions I have ever seen!  They are much longer than what you see here.  I can’t wait to start my own mini garden!

Green onions for gumbo

I also chop up celery, garlic, shallots, green pepper, and onions.  Mmmmm….With celery and onions, you know it’s gonna be good!

Now that my veggies are all sliced and diced, it’s time to make the roux.  I’m sure even if you’ve never made gumbo, you’ve heard that the roux makes the gumbo.  If you mess up the roux, you have to start alllllll over again.  It’s true!  No one wants to eat soup that tastes like you burned it all around the state of Texas.  Yuck!

I can’t even begin to tell you how many times I’ve burnt roux.  Too many times to remember.  And it’s frustrating as heck when it happens.  When you’re ready to make your roux, you can’t do anything else.  I have everything laid out next to the stove so I just have to grab it as needed.  If you need to go to the bathroom, go before you start.  Think you’re gonna get thirsty?  Have a glass next to you.  It’s that serious y’all!

Rouxs range in all colors, from blonde to  a dark brown-reddish color.  I prefer the brownish-reddish color when I make roux.  The blondes I leave for other soups like potato soup.  There aren’t alot of ingredients in roux.  it’s just 2-oil or butter and flour.  That’s it.  Sounds easy enough doesn’t it?  But let me tell ya, it’s quick to burn so pay attention!  Okay, I think you get it now.

I’m using one of my big stock pots so everything can fit onto one pot.    

First up, let’s melt some butter!  

Melted butter for gumbo roux

Once it’s melted, it’s time to slowly start adding the flour.  Notice I said slowly.  Don’t just dump it all in there or you’re going to have a big ‘ole mess on your hands.  If patience is not a virtue you have, by the time you’ve made roux, you’re gonna have some.

Sprinkle and stir. Sprinkle and stir. That’s the name of this game!

Just keep stirring…just keep stirring….

I’ve got my roux the color I want it so it’s time to start adding the veggies!  See what I mean about the color of the roux?  Remember how blonde it was?  Now look!  Yum!  But not quite time to eat just yet.

I’ll let the veggies simmer for a bit and it’s time to add the chicken broth.  I was lazy today and didn’t have any more homemade broth so I bought some (don’t judge me).  I also add all of my spices and seasonings now too.  I like to add them in as early as possible so they can fill the pot.  It’s smelling sooo good, y’all!

Seafood and chicken gumbo

While that’s simmering for a bit, I’m going to go ahead and slice the sausage and rinse off my chicken drumettes.  Yes, I know I said this was seafood gumbo, but I have to have the chicken too!

I place the chicken in the pot, let it cook for a bit and then add the sausage.  Of course, the chicken is going to take longer to cook than the sausage so that’s why it gets the privilege of going first.

I’m going to go clean my mess I’ve made here in the kitchen while this is cooking because when it’s ready, I want to eat.  Not have to worry about cleaning the kitchen.

When the chicken is almost done, I add in the okra.

When the chicken is done, it’s time for the super exciting part, the seafood!  I only add shrimp and crab legs.  The shrimp goes in first and just about when the shrimp are done, add the crab legs.  They are only going to need a couple of minutes.

Seafood and chicken gumbo

Seafood and chicken gumbo

Okay, it’s time to grab a bowl and eat to your heart’s content!  This will be the last time I make gumbo until it gets cold again so I’m going to savor every last bite!

I like to have rice with my gumbo, but I know several people who do not so the choice is up to you.  I like to use basmati rice.  Don’t forget to add the gumbo filé!  Enjoy!

Seafood and chicken gumbo

 

Seafood and Chicken Gumbo
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Ingredients
  1. 1/2 cup of green peppers, chopped
  2. 2 cups of onion
  3. 1 1/2 cups of celery, chopped
  4. 3 garlic cloves
  5. 1 stalk of green onion
  6. 6 cups of chicken broth
  7. 1 1/2 t shallots, chopped
  8. 1 cup butter (if you don't want to use butter, you can use vegetable oil)
  9. 1 1/2 - 2 cups flour
  10. 1 T Sage
  11. 1 T Thyme
  12. 1 T parsley
  13. 1/2 t oregano
  14. 1 1/2 T Worcestershire sauce
  15. 1/2 t salt
  16. 2 cans stewed tomatoes
  17. Andouille or polska kielbasa sausage
  18. Medium shrimp
  19. Crab legs
  20. Gumbo filé
Instructions
  1. Chop all vegetables and set aside (you'll be glad you did this in the beginning)
  2. Turn the eye on low-medium low heat
  3. Put butter in stock pot and allow to melt ( do not let the butter burn)
  4. Once the butter has melted, slowly add in flour while stirring (do not dump it all in at once)
  5. Stir and cook butter and flour mixture until desired color of the roux is achieved (to achieve the color I had in the pictures, this took about 30-45 minutes)
  6. Add in your vegetables, seasonings, and spices
  7. Let simmer for 15-20 minutes
  8. Add in the Worcestershire sauce
  9. Add the can of stewed tomatoes
  10. Stir and let simmer for about 10 minutes
  11. Add in the chicken wingettes and simmer for about 40 minutes
  12. If you're having rice with your gumbo, this is a good time to go ahead and make it
  13. Add the okra when the chicken is almost done
  14. Remember to check on it and stir to make sure it doesn't burn!
  15. Add the shrimp
  16. Cook for 10 minutes
  17. Add the crab legs and cook for another 10 minutes.
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10 Comments… add one
  • Tiffany Elder 02/12/2017, 7:39 AM

    I think I’ve found a favorite blog to follow. I’m from Los Angeles and live in New York, but looove southern food and would like to make more of it myself. This gumbo looks so good. I’ve assisted in making roux for gumbo and burned it too much unfortunately. I had one job and didn’t get it right lol. I’ve also made gumbo on my own and it wasn’t that tasty but with your recipe, I’ll try again minus the crab legs, since I’m allergic, lawd! I can eat all other shellfish, so what’s a good replacement for crab legs?Im thinking lobster but I don’t think it’s has as much flavor as crab.

    • Lynn 02/13/2017, 8:23 AM

      Aaww…Tiffany, thank you so much! That means a lot! . Oh how I love NYC. When we lived in DC we were there all the time. Roux is hard when first stating out-I burned it so many times it was ridiculous! Lol

      Sad you can’t have the crabs, but I know some people add other seafood such as scallops, oysters, and clams. I’ve never personally tried it, but the say it’s good!

  • Nicole 03/24/2017, 7:09 PM

    Your seafood chicken gumbo recipe looks delicious! I love the way green peppers and onion smell when they are cooking. #HomeMattersParty

  • Sara 03/25/2017, 4:52 PM

    Wow, this looks like something you’d get at a high-end restaurant! Thanks for sharing:) #HomeMattersParty

  • Donna @ Modern on Monticello 03/26/2017, 3:48 PM

    I have NEVER made gumbo and it does seem like you work hard for all that deliciousness. It does look good though. I’ll pin it for later and may try it on a day I feel brave enough. LOL Thanks for sharing. #HomeMattersParty

  • Michelle 03/28/2017, 10:22 AM

    Oh my goodness, does this sound & look yummy!! Love having you as cohost of #homemattersparty 🙂

    • Lynn 03/30/2017, 3:53 PM

      Thanks Michelle! I’m really enjoying the party and being a co-host! 🙂

  • Jeannee J Taylor 03/28/2017, 2:16 PM

    Mmmmmm ! That looks amazing! Thanks for sharing ! #HomeMattersParty
    Jeannee

  • Emily 04/01/2017, 1:23 PM

    Oh, yum! Thanks for sharing this at #HomeMattersParty

  • Lorelai 04/12/2017, 2:42 AM

    Yumm-O! Gumbo is a favorite around our house! Thanks for sharing such a tasty recipe and thanks for sharing at the #HomeMattersParty

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