Gumbo

By KennyB07

When I make it I always add shrimp, crab and oysters since my family loves all the seafood in it. The last gumbo I made I put andouille sausage in it too since I saw some at Food Lion. I also add Tabasco sauce to the gumbo, how much depends on who is eating it and how spicy they like it.

We serve it with French bread and sometimes potato salad. Put Tabasco sauce on the table for the ones who like it hot.

When we went over to Louisiana for Thanksgiving or Christmas the holiday meal would be Gumbo, fried catfish, potato salad and green beans. Every visit we would get the gumbo along with other dishes.

Rice: Cook a pot of rice. Spoon the rice into the bowl and ladle the gumbo over.

Ingredients

• Whole chicken
• big onion
• 1/3 cup oil
• 1/3 cup flour
• 1/8 tsp Thyme
• garlic powder
• Rice
• Optional: shrimp oysters crab meat andouille sausage

Preparation

Step 1

1. Day before: Boil chicken in 2 quarts water with a big onion. Take chicken out of broth. Refrigerate and debone the chicken. Skim the grease off the top of the broth when it rises to the top. (Note- Throw the cooked onion away)

2. Roux: 1/3 cup oil in skillet 1/3 cup flour

3. Brown the flour to almost brown ( nice brown, don’t burn ). Add 1 cup of water to the gravy and then the chicken broth, the deboned chicken. Boil for half hour.

4. Add: 1/8 tsp. Thyme Garlic powder

5. Optional: can chicken broth ( my aunt’s addition to grandma’s recipe)

6. Add half teaspoon file right before serving!!!

7. Note -- My grandma would add shrimp to her gumbo too.


Source
Author: Grandma Grace’s Recipe - Trudy Cook