How To Make Gumbo with Shrimp, Crab, Okra, Chicken and Roux

This is the second in a two part series that teaches the new cook how to roast a chicken on Saturday and get Gumbo on Sunday!

Gumbo is a soup or stew that originated in Africa and has millions of versions. Some purists insist that the okra, a major source of flavor, has to be slimy while others want their okra dry. Others have a rule that there is either okra or filet and never both

Filet is the powdered leaves of the sassafras tree. Other optional seasonings include oregano and hot red pepper. But mild hot links will add the right bit of heat and spice for those who do not want too much.

Roux is flour that has been browned with an equal mix of chicken fat, butter or oil.

Okra is the seed pod of a flowering plant that is in the Mallow family. It has a green vegetable flavor and has many medicinal and nutritional benefits.

The truth about Gumbo is that each home has a style and there are many styles and ingredients to be had.

The most labor intensive part of a good Gumbo is the roux and making a rich stock as a base for flavor. The best stock comes from simmering the neck, gizzard and heart with celery and onion, then adding the rich liquids and boullion from the Chicken roasting pan.

To roast a nice chicken and to make plenty of rich stock: READ MORE

For the vegetables, a half inch dice is the best size for a nice spoonful of Gumbo that gets all of the ingredients together.

INGREDIENTS

1 green bell pepper

1 yellow onion

4 diced and drained fresh tomatoes or 1 can of diced tomatoes

3 celery stalks with the large strings pulled out

3 cups of chicken

2 cloves of minced garlic

2 cups of okra

Three Louisiana hot links

Salt and pepper to taste

THE SOUP BASE

2 to 3 cups of the rich roasted chicken gravy that was hidden from the household the day before.

1 large can of chicken broth

THE SHRIMP STOCK AND CRAB

If adding shelled shrimp or crab, the meat will not add much flavor to the Gumbo. Make a shrimp stock by washing the shells and gently simmering them in chicken stock for about 10 minutes. This will add a beautiful shrimp flavor to the Gumbo.

NON SLIMY OKRA AND SAUSAGE THAT HOLDS TOGETHER

Clean and slice 2 cups of okra. To make slime free, sear the okra in a hot pan with olive or canola oil. For even less slime, rinse the seared okra in hot water.

Slice the hot link sausage into half inch coins. Brown or blacken in hot canola or olive oil. This will add a wonderful caramelized flavor and keep the sausage from falling apart.

ADDITIONAL INGREDIENTS TO TASTE

Gumbo filet

Chopped, fresh oregano

2 to three cups of diced ham

Filet and oregano can also be put on the table for those who would like to add more.

Use a large soup pot and add 3 tblsp of canola or olive oil.

Add onions, garlic, bell pepper and celery, and saute until the veggies are softened.

Add the can of broth, the shrimp stock, the roux gravy and the tomatoes

Add the chicken, sausage, ham and okra

Gently simmer for about ten minutes to an hour. Gumbo has no schedule! If the soup needs to be stretched, simply add more Chicken stock.

Add the fresh shellfish and cook in the Gumbo pot just before serving.

A separate, shellfish free pot will help those who have shellfish allergies.

The shellfish can also be steamed and served in a beautiful mound on a separate plate.

The traditional presentation is to spoon the soup over fluffy California long grain rice. A cool and crisp green salad and crusty french bread will round out this complete, healthy and enjoyable meal.