My family LOVES gumbo, especially after I moved to Florida and found and claimed a top secret family recipe. This recipe is phenomenal and MUST be served with some jalepeno corn bread and a nice cold beverage. I hope you enjoy this recipe for Creole Chicken Gumbo.
STOCK
- 3 ½ – 4 pounds chicken pieces
- 3 – quarts water
- 2 – outer ribs celery, with leaves
- 1 – carrot, cut in thirds
- 1 – medium onion, quartered
- 1 – bay leaf
- 1 – teaspoon salt
In a pot, place chicken, water, celery, carrot, onion, bay leaf and salt. Bring to a boil and simmer 25 minutes, skimming top for foam and fat. Remove meat from bones and preserve. Return bones to stock and continue to simmer.
GUMBO
- 1/3 – cup oil
- ½ – cup flour
- 1 – pound okra, washed and cut in ¼ inch pieces
- 1 – cup chopped onion
- ¾ – cup chopped celery
- ½ – cup chopped green pepper
- ½ – cup chopped green onions
- 2 – cloves garlic, pressed
- ¼ – cup chopped fresh parsley
- 1 – bay leaf
- ¾ – teaspoon thyme
- ½ – teaspoon marjoram
- ½ – teaspoon basil
- 1 – 16-ounce can whole tomatoes, with juice
- ½ – pound ham, cubed
- 1 – pound hot smoked sausage, sliced
- 1 – teaspoon Worcestershire sauce
- 4 – cups steamed rice
- Salt to taste
- Black pepper to taste
- Cayenne pepper to taste
- Tabasco to taste
In a large heavy pot, not black iron, heat oil and gradually add flour, stirring constantly until roux is medium brown. Add okra, onion, celery, and green pepper; cook, stirring until okra is no longer stringy. Add green onions, garlic, parsley, bay leaf, thyme, marjoram, basil, tomatoes with juice, ham and chicken meat. Strain stock and slowly stir into gumbo. Cook sausage, drain well, and add to gumbo. Simmer 1 ½ hours, stirring occasionally. Season with Worcestershire sauce, salt, pepper, cayenne and Tabasco. Serve over rice.
