4.5/5
(6 Votes)
Ingredients
- Gumbo "Roux"
- 3/4 c vegetable oil
- 1 cup flour
- 1/4 c green pepper, finely diced
- 1/4 c onion, finely diced
- 1/4 c celery, finely diced
- 1 c frozen corn,
- 1 c frozen okra
- 3 cup chicken broth
- 4 whole chicken thighs
- 1/4 c Creole seasoning (Chef Prudhomme Blackened Red Fish Magic)
- Kosher S&P
- Gumbo
- Cooked shrimp
- shredded chicken
- andouille sausage
- Crawfish tail meat
- White Rice
Preparation
Step 1
Roux Directions
In large saucepan heat oil over med to low heat. Add flour, stir constantly until turns a deep rich chocolate color with a consistency like melted peanut butter.
Add remaining ingredients and stir until well incorporated. Reduce heat and simmer until mixture is thick and stew like. About one hour or more. Set aside
Gumbo
Add all meats and shrimp to the roux. Sprinkle with a gumbo file seasoning and serve in a bowl. Top with white rice.