Gumbo 5
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 5 tablespoons browned flour
- 2 (14 1/2 ounce) cans chicken stock
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 pinch chili powder
- 1 pinch white pepper
- 1 green bell pepper, chopped
- 1⁄2 onion, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 2 chicken breasts, cubed
- 1⁄2 lb kielbasa, sliced
directions
- If you’re making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
- Heat a steel pan over medium heat about 3 minutes. Add flour and whisk constantly so it won’t burn. It may be a good idea to turn on the vent as it will smoke some. When it gets to a light brown it’s done (about 12 minutes). Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
- Heat a large non-stick pan or iron skillet over medium heat for four minutes. Add the celery, bell pepper, onions and seasoning. Stir to mix well. Add ¼ cup chicken stock, mix and let it cook down.
- When the stock has evaporated let the veggies cook, undisturbed, for one minute. You’ll do this a total of three times. Each time the flavor will become more intense. So at the end of this process you will have added ¾ chicken stock.
- Add 1/2 cup more stock and the browned flour. This will make a paste. Let is sit for one minute undisturbed. This is browning the flour a little more. Now add the rest of the stock and mix well.
- If you’re making chicken gumbo, add you’re cubed chicken and sausage slices now. Cook for 20-30 minutes, uncovered.
- If you’re making Seafood Gumbo then just add sausage slices and cook for 20 minutes. Then add your shrimp and crab and cook for 10 more minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chef Jeff S
Queen Creek, Arizona