Share this recipe
Ingredients
- 1 large fryer chicken (3 to 4 lb), skinned
- 1 lb of hot smoked sausage
- 12 cello packs of Badia Dried Shrimp (soaked in 2 cups of warm water)
- 1 cup cooking oil
- 1 cup flour
- 3/4 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 2 cloves of garlic, finely chopped
- 3/4 tsp Badia Seafood Seasoning Creole Blend
- 1-1/2 gallons of water (cold)
- 1 tbs of chopped onion tops end parsley
Directions
- Cut up fryer chicken, remove skins
- Wash chicken, drain water
- Season chicken, set aside
- Make roux by browning flour in hot cooking oil until the flour is very brown, but not burned. A roux takes constant stirring over medium heat as it browns, lower heat. When desired color is reached, immediately remove from the hot burner to a cold one or roux will bum. Continue to stir roux until it stops frying.
- In a large pot, add cold water and roux
- Let roux dissolve as it comes to a boil over medium heat
- Add seasonings except parsley and onion tops
- Let mixture come to a boil again until vegetables are limp
- Add chicken, sausage and dried shrimp with water to gumbo pot
- Let gumbo cook over medium heat about 1 to 1-1/2 hours, stirring occasionally
- The gumbo is cooked when grease (oil) rises above the gumbo liquid
- Skin excess grease from the gumbo pot
- Chicken should be tender but not failing off the bone
- Check to see it gumbo is seasoned enough, if more is needed, add creole seasoning to suit your taste
- Simmer gumbo on low heat
- Add onion tops and parsley
- Gumbo file’ may be added to gumbo bowls if desired
Serve over mounds of hot rice, potato salad and parsley, buttered French bread.
