If you ever been to New Orleans or have a friend or family member from Louisiana then you've probably heard of Gumbo. It's pretty much a soup that you can throw all kinds of seafood in. When it starts getting cold this is a go to meal to cook for people all over the world but it's a year-round meal in New Orleans. If you want to give it even more flavor try it with a grilled cheese sandwich. Yeah I know it sounds like crazy talk but believe me it is so good together! They even serve it to us that way at school in New Orleans ( well at least they did when I was in school). So the question that always comes up is "What's a good Gumbo recipe?" Well you're in luck! Below you will find "Chef Pastry D's" famous (by friends & family) recipe and a video of it being made live.
1 whole bellpepper chopped
11 cloves of Garlic minced
1 big onion chopped
3 celery stalks chopped
2 whole bay leaves
1 cup dark roux
10 1/2 cups of chicken stock
14 cups of shrimp stock
1 tsp cayenne pepper
2 tsp black pepper
3 tsp Kosher salt
Half a bottle of Gumbo file
3 pounds of chicken breast chopped
4 pounds of smoked sausage sliced
8oz crab meat
2 pounds of shrimp
5 blue gulf crabs (optional)
Optional Ingredients: Pattons hot sausage, chicken gizzards, and chicken necks
1. "Hot pan add fat" This simply means when your pan gets hot add the butter or olive oil
2. Add bellpeppers and onion saute for 1 min. Next add celery, garlic, and whole bay leaves with a pinch of kosher salt. Saute 5 mins total.
3. Add roux and mix with seasoning.
4. Add shrimp and chicken stock stir until roux is mixed well. Let it come to a hard boil
5. Add black pepper, salt, gumbo file, and cayenne pepper
6. stir everything together and let cook for 2 hours
7. Add crab meat, chicken breast, and smoked sausage let cook for 30 mins
8. add shrimp and blue gulf crabs. Let them cook 30 mins
Note: This is served with rice. You can also garnish with chopped parsley if you want to be fancy. ;) Ya Digg!!!
Serves: 15 or more people. Your finished product should look like the picture below.