Bayou Seafood Gumbo Recipe
Ingredients
| 1 lb. chicken backs | ||
| Cooking oil | ||
| Flour | 2 Cup (16 tbs) | |
| Ham | 1 Pound, chopped | |
| Celery | 1 Bunch (100gm), chopped | |
| Okra | 1 Pound, chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Shallots | 1 Bunch (100gm), chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| 2 Ige. green peppers, chopped | ||
| 2 sm. cans tomato paste | ||
| Oysters | 1 Quart | |
| Shrimp | 2 Pound, deveined | |
| 1 1-lb. package frozen crab meat | ||
| 1 tbsp. gumbo file | ||
Directions
Place chicken parts in Dutch oven; cover with water.
Bring to a boil; cook until tender.
Cool; remove meat from bones, reserving stock.
Bring 1 cup cooking oil to a boil; add flour gradually, stirring constantly.
Cook until brown.
Place 1 tablespoon cooking oil in large skillet over medium heat; add ham.
Simmer for about 5 minutes.
Place celery, okra, parsley, shallots, garlic, green peppers and ham in large Dutch oven; add reserved stock, tomato paste and enough water to fill pan 3/4 full.
Bring to a boil; simmer for 1 hour.
Add chicken, oysters, shrimp and crab meat; simmer for 30 minutes, stirring occasionally.
Add gumbo file; simmer for 10 minutes, stirring occasion- ally.
May be frozen.
Bring to a boil; cook until tender.
Cool; remove meat from bones, reserving stock.
Bring 1 cup cooking oil to a boil; add flour gradually, stirring constantly.
Cook until brown.
Place 1 tablespoon cooking oil in large skillet over medium heat; add ham.
Simmer for about 5 minutes.
Place celery, okra, parsley, shallots, garlic, green peppers and ham in large Dutch oven; add reserved stock, tomato paste and enough water to fill pan 3/4 full.
Bring to a boil; simmer for 1 hour.
Add chicken, oysters, shrimp and crab meat; simmer for 30 minutes, stirring occasionally.
Add gumbo file; simmer for 10 minutes, stirring occasion- ally.
May be frozen.
Chef
