solo2020

Anybody have a good gumbo recipe? Wanna try to cook something new.

maleficent

My best friend lives in Looozy... this is her grandma's recipe that I've done more than once -- I have another supposedly more Cajun recipe, I just can't find it right now...

Granny Grace's Creole Gumbo
4 hard-shell crabs
1/2 pound chicken necks
1/2 pound andouille sausage
1/4 tablespoon paprika
1/4 tsp cayenne pepper
1/2 pound chicken gizzard
1/2 cup vegetable oil
4 tablespoons flour
6 chicken wings
1/2 pound Creole hot sausage
3 cloves garlic, chopped fine
1/4 cup chopped parsley
1 teaspoon ground thyme
1 teaspoon salt
1/2 pound boneless veal stew meat
1 pound shrimp
1 cup chopped onion
4 quarts water
1 bottle clam juice
1 1/2 pounds smoked ham
1 tablespoon file powder
(I was told that Granny Grace would haunt me if I didn't use File Powder, it's really needed as a thickener, but it's also got a lot of flavor - I've done the recipe with cornstarch -- and it's so much better with File Powder -- if'n you can find it -- I got it online somewhere)

Directions:
1. Place crabs, sausage cut into bite-sized pieces, stew meat and gizzards in a 6-quart pot over medium heat.
2. The meats will create a lot of fat, so don't add any oil or anything, let cook covered for about 30 -40 minutes.
3. Heat oil in skillet and add flour to make roux. Stir constantly until very brown, the flour will have a nutty smell to it, and look almost like peanut butter.
4. Lower heat, add onions and cook over low heat until onions wilt, the object is to not carmelize the onions, just want them soft.
5. Pour onion mixture over meat in pot.
6. Slowly add water, stirring constantly.
7. Bring to a boil.
8. Add chicken wings cut in half, necks skinned and cut, ham cubed, shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme.
9. Let simmer for 30 minutes.
10. Add Clam juice and cook for 10 more minutes.
11. Remove from heat.
12. Add file powder and stir well.
13. Serve over rice.

This was the recipe as I was given it - I have always thrown out the necks - when I went to serve it and since chicken gizzards aren't always easy to find, I've substituted chicken livers, which are a little more tasty. (I've also added cubed boneless chicken breasts from time to time)

The recipe looks complicated, but it's pretty easy to do and tastes wonderful, on a cold winters day. (I am not a summer soup person)

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absorbentishe

Oh does that sound good. I'll be printing that one off and trying it foresure. Thanks for sharing.