Cajun gumbo recipe

Posted by Sally Odum Apr 16, 2006

Gumbo Du Monde - An authentic Cajun gumbo recipe

In addition to homemade chicken stock and roux (flour & oil mixture), this Cajun gumbo recipe requires:

• 1 chicken or guinea hen, without giblets, cut up

• 1 to 1-1/2 pounds andouille sausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage or fresh Creole hot sausage, browned)

• 4 pounds shrimp, peeled and deveined

• 6 blue crabs, cleaned, broken in half and claws pulled off

• 3 pounds okra, sliced

• 2 onions, chopped

• 1 bunch green onions with tops, chopped

• 2 bell peppers, chopped

• 5 ribs celery, chopped

• several cloves garlic, minced

• 3 bay leaves

• 1 bunch parsley, chopped

• Creole seasoning to taste, OR

• black, white and cayenne peppers, to taste

• Salt to taste

• Few dashes Tabasco

• Louisiana long-grain rice (cooked)

Sprinkle chicken with Creole seasoning and brown in oven. Slice sausage and brown, pouring off fat.

Sauté onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add chicken and sausage(s). Add bay leaves and Creole seasoning and stir. Bring to a boil. Immediately reduce to a simmer 45 minutes more.

Add okra and cook 30 minutes. Add parsley, crab halves and claws. Cook 15 minutes, then add shrimp. Cook 6-8 minutes, until the shrimp are pink. Serve in bowls over rice.

The Recipe for Gumbo Du Monde is courtesy of Chuck at Gumbo Pages.Com.