Cajun Seafood Gumbo

📷

Ready in 1 hour and 45 mins

Ingredients:

Chicken drumettes or legs

Smoked Sausage

Shrimp

Blue Crabs (optional)

1 Yellow Onion

1 Bell Pepper

2 bay leaves

4 Garlic cloves

Olive oil

Salt to taste

Cajun Seasoning

Roux mix (can be found by the gravies in-store)

Parsley

File

Stockpot or Magnalite pot

Directions

Clean and devein shrimp, wash off the chicken, and cut crabs in half if needed

Cut up seasonings and smoked sausage

Saute seasonings and smoked sausage in a little olive oil (enough to coat the bottom of the skillet) in a skillet

Brown your chicken in the gumbo pot

Add your roux mix and spring water to your chicken and stir to dissolve roux mix

The amount of gravy and water to add is dependant on the size of your pot. Keep into consideration all the other ingredients and meat you will add may make your pot overflow if you add too much water and gravy

Also keep in mind, as your gumbo simmers the roux will become thicker. So be sure to not put to much roux mix into your pot.

Add all your seasonings, parsley, file, and your smoked sausage and crabs

Let the pot simmer for about 45min to an hour on medium heat until your gravy is to your liking and chicken is cooked and tender

Gravy should be a soupy light brown consistency and not dark brown and thick

Add shrimp for the last five minutes then cut burner off

Use a big spoon to scoop out all of the greases that will gather at the top of the pot and discard

Ça c’est bon! (That's Good!)

Lagniappe

Serve with cooked white rice

Best with Blue Crabs

Use bone-in dark meat chicken (adds flavor)

Add hot sauce for spice

Once gumbo has cooled down, place in containers and refrigerate. The seafood will spoil your gumbo if left out on the stove too long.