Creole Gumbo
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound medium head-on shrimp
- 4hard crabs, cleaned and split in two
- ½pound smoked sausage, diced
- ½pound hot sausage, diced
- ½pound beef brisket or lean veal stew meat
- ½pound chicken gizzards
- ½cup canola oil
- ½cup flour
- 1large onion, chopped
- 6chicken wings, split
- ½pound smoked ham, cubed
- 2teaspoons paprika
- 3cloves garlic, minced
- 1teaspoon dried thyme
- 3bay leaves
- 1teaspoon salt
- 24shucked oysters with liquor
- 1tablespoon file powder
- ½cup chopped parsley
Nutritional analysis per serving (8 servings)
642 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 57 grams protein; 993 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein shrimp. Place heads and shells in stockpot with 12 cups water, and simmer over low heat until needed.
- Step 2
In a 6-quart stockpot, combine crabs, sausages, beef or stew meat and gizzards; cook, stirring occasionally to prevent scorching, over low flame for 30 minutes.
- Step 3
In a heavy-bottomed saute pan, whisk oil and flour together over low to moderate heat, and cook, whisking constantly until golden brown, about 20 minutes. Add onions, and cook, stirring, until soft. Pour mixture into pot with meats, and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 30 minutes. Add peeled shrimp, and simmer 10 minutes. Add oysters, and turn off heat. Stir in file. Serve over rice, and garnish with fresh parsley.
Private Notes
Comments
My grandmother was born in New Orleans, spoke French as her first language and was a descendant of a casket girl. Her opinion was that gumbo is a reflection of family history. Okra draws from West African stews, filé from Native American cooking and roux from French techniques. All are legitimate and all can be combined. If it tastes "right" to you" it is right.
don't stir in filé. sprinkle over gumbo in the bowl just before eating. if reheated, filé causes gumbo to become stringy.
Think it goes without saying that gizzards can be omitted and no one would be the wiser
I have a 1970s New Orleans cookbook from Richard and Rima Collin. Their seafood gumbo recipe which reminds me so much of the gumbo I used to eat in New Orleans calls for cloves and mace. To my taste, without cloves and mace, seafood gumbo is boring.
Help...I'm confused with Step 2. All that meat in the stockpot...cooking for 30 minutes...with what...oil? Water? Or just meat in a dry pan (which seems like it might not work to me!)
You say "you'll never leave New Orleans" like that's a bad thing!