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3 TBSP flour
1 TBSP cooking oil
3 cups diced onions
3 bell peppers diced (take seeds out)
1-3 chile peppers diced (take seeds out)(to reduce heat and keep chile flavor remove white ribs inside)
3 cups diced celery
3 cups chopped okra
1/2 pound boneless skinless chicken cubed
1/2 pound smoke sausage sliced 1/4 " thick
I never use both crab and shrimp together, the taste actually conflict in a good gumbo. I prefer chicken and sausage only.
1 cups cooked shrimp (optional)
1 cups cooked lump crab meat (optional)
8 cups water or stock (Chicken broth, shrimp stock)
1 1/4 tsp paprika
1 tsp salt (or to taste)
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Chinese red pepper or cayenne
1 TBSP gumbo file (if you cant find it then leave it out but it really makes great gumbo)
In a large cast iron pot make roux with flour and oil. Add onions, peppers and celery (this is called a trinity) let sweat down a bit, add small amount of water if trinity starts to stick. Add chicken and chillies. Allow to cook for about 2 minutes.
Add all remaining ingredients EXCEPT rice shrimp and crab.
Simmer over low heat for at least one hour.
Add shrimp and crab if using and simmer 5 minutes more
Serve over cooked rice. You can sprinkle some gumbo file on rice before adding gumbo.
As for WFO seems like similar to creole would work here also
http://www.fornobravo.com/forum/f25/...last-4062.html
1 TBSP cooking oil
3 cups diced onions
3 bell peppers diced (take seeds out)
1-3 chile peppers diced (take seeds out)(to reduce heat and keep chile flavor remove white ribs inside)
3 cups diced celery
3 cups chopped okra
1/2 pound boneless skinless chicken cubed
1/2 pound smoke sausage sliced 1/4 " thick
I never use both crab and shrimp together, the taste actually conflict in a good gumbo. I prefer chicken and sausage only.
1 cups cooked shrimp (optional)
1 cups cooked lump crab meat (optional)
8 cups water or stock (Chicken broth, shrimp stock)
1 1/4 tsp paprika
1 tsp salt (or to taste)
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Chinese red pepper or cayenne
1 TBSP gumbo file (if you cant find it then leave it out but it really makes great gumbo)
In a large cast iron pot make roux with flour and oil. Add onions, peppers and celery (this is called a trinity) let sweat down a bit, add small amount of water if trinity starts to stick. Add chicken and chillies. Allow to cook for about 2 minutes.
Add all remaining ingredients EXCEPT rice shrimp and crab.
Simmer over low heat for at least one hour.
Add shrimp and crab if using and simmer 5 minutes more
Serve over cooked rice. You can sprinkle some gumbo file on rice before adding gumbo.
As for WFO seems like similar to creole would work here also
http://www.fornobravo.com/forum/f25/...last-4062.html
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