Gumbo
INGREDIENTS:
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
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MY CROCKPOT VERSION (6 qt): I modified this recipe to fit my crockpot, budget and taste (even though I wasn't gonna eat any).
2 lbs. boneless chicken leg meat (dark meat holds more flavor)
1 rope of Hillshire Farm Beel Kielbasa
1 lb. cooked shrimp (too lazy for dealing with fresh)
1 WHOLE shallot (because I'm allergic to garlic)
1/2 medium onion (sliced)
2 qts. chicken broth (2 - 32oz. containers of Swanson Chicken Broth)
1 - 12 oz. bottle of Heineken (DO NOT USE Old English or St. Ides!)
4 celery stalks
2 roma tomatoes
1 bunch of parsley (rince and finely chop the top off)
1 - 10 oz. can of diced tomatoes with green chiles
4 tablespoons of Old Bay seasoning (because I wasn't paying $7 for cajon spice)
The roux:
1 cup of olive oil
1 cup of flour
After I made the roux, I put everything in the crockpot EXCEPT the shrimp (which I added LAST) because it was already cooked. Set to HIGH for 6 hours (my crockpot has time settings). Top it off with some gumbo filet and a bit of season salt when its finished.
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STOVE TOP DIRECTIONS:
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
--------------------------------------------
MY CROCKPOT VERSION (6 qt): I modified this recipe to fit my crockpot, budget and taste (even though I wasn't gonna eat any).
2 lbs. boneless chicken leg meat (dark meat holds more flavor)
1 rope of Hillshire Farm Beel Kielbasa
1 lb. cooked shrimp (too lazy for dealing with fresh)
1 WHOLE shallot (because I'm allergic to garlic)
1/2 medium onion (sliced)
2 qts. chicken broth (2 - 32oz. containers of Swanson Chicken Broth)
1 - 12 oz. bottle of Heineken (DO NOT USE Old English or St. Ides!)
4 celery stalks
2 roma tomatoes
1 bunch of parsley (rince and finely chop the top off)
1 - 10 oz. can of diced tomatoes with green chiles
4 tablespoons of Old Bay seasoning (because I wasn't paying $7 for cajon spice)
The roux:
1 cup of olive oil
1 cup of flour
After I made the roux, I put everything in the crockpot EXCEPT the shrimp (which I added LAST) because it was already cooked. Set to HIGH for 6 hours (my crockpot has time settings). Top it off with some gumbo filet and a bit of season salt when its finished.
-----------------------------------------------
STOVE TOP DIRECTIONS:
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Prepared byThatGirlTam at 12:43 PM
4 Comments:
thanks Mama!
I've been thinkin of gettin a crockpot forever. All my friends and my family have one except me. I know I'm gonna get one now just so I can make this recipe. I've never had gumbo before because when I went to a family gathering someone brought theirs in a pot and it had black eyed peas and some tomato sauce floating around at the top. Me and my sister said ewwww. We won't be eating any of that. But your recipe sounds good.
I'll be diggin around the kitchen for some of my other recipes...I strongly urge everyone to grab a crockpot if they don't have one...and if you have one and don't use it...you must like standing over a stove after a long day of work!!!
I use old english beer and it comes out great every time.
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