Louisiana Gumbo
Family recipe of gumbo as made by my grandmother for as long as I can remember.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
gumbo
chicken
sausage
creole
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
dairy free
- 1 onion chopped
- 1 teaspoon pepper
- 1 clove garlic chopped
- 2 teaspoons salt
- 5 tablespoons shortening
- 1 bell pepper chopped
- 6 tablespoons flour
- 1 pound shrimp
- 1 can tomatoes
- 1/4 cup celery can use less if desired
- 1 chicken whole, cut up
- 1 lb andoulle sausage can use link pork
- 1 can okra can use gumbo file instead, if desired
- 1 package crab boil 1 cap liquid
- Carbohydrate 8.05962049637139 g
- Cholesterol 140.68 mg
- Fat 21.1896304999534 g
- Fiber 1.1237000137893 g
- Protein 27.3428824995088 g
- Saturated Fat 6.72912124999263 g
- Serving Size 1 1 Serving (240g)
- Sodium 136.158699999905 mg
- Sugar 6.93592048258209 g
- Trans Fat 1.71071849998455 g
- Calories 338 calories
Add the shortening to a heated skillet, once melted, sift in flour to make a roux. Once deeply browned, add in the onion, bell pepper, celery and garlic. Simmer until wilted. Move to a stock pot with the chicken, sausage, okra and tomatoes. Add water to suit and a capful of the crab boil, along with the salt and pepper. Cook until tender. In a separate pot, cook the shrimp with crab boil according to directions. Once the chicken is tender, add the shrimp and cook for 15 more minutes. Best served plain or with rice, and gumbo is always better the second day.
