Seafood Gumbo Recipe


DishMain Ingredient


 Chicken2 Pound
 Butter/Rendered chicken fat2 Tablespoon
 Chicken stock10 Cup (160 tbs)
 Paprika1 Teaspoon
 Garlic2 Clove (10 gm)
 Celery leaves1⁄2 Cup (8 tbs), chopped
 Ground turmeric1⁄2 Teaspoon
 Lean ham1⁄4 Pound, cubed
 Diced celery1⁄2 Cup (8 tbs)
 Green onions and tops1 Bunch (100 gm), chopped
 Leek1 , chopped (White And Some Green)
 Unbleached flour2 Tablespoon
 Black pepper1⁄2 Teaspoon
 Bouquet garni1
 Parsley sprigs8
 Thyme sprig1 Small
 Bay leaf1
 Allspice berries4 , lightly crushed
 Crab legs1⁄4 Pound
 Canned shrimp/Bay shrimp1⁄4 Pound
 Shucked oysters1 1⁄2 Pint, frizzled in butter and own juices 3 minutes
 Salt To Taste
 Black pepper To Taste
 Worcestershire To Taste
 Tobasco sauce To Taste
 File powder1 Teaspoon
 Minced fresh parsley1 Tablespoon


Brown chicken in butter; add stock, paprika, garlic, celery leaves and turmeric.
Cover, bring to boil, lower heat and simmer gently 1 hour, or until chicken is tender.
Cool and remove chicken from bones, cut up and reserve.
Strain stock.
Brown ham, celery, green onions and leek in butter.
Sprinkle with flour, cook, stirring, 3 minutes, and deglaze with 2 cups of the reserved stock, scraping the bottom of pan.
Add rest of stock, paprika, pepper, and bouquet garni.
Cover and simmer 1 hour.
Discard bouquet garni.
Add crab, shrimp, oysters and reserved chicken.
Reheat carefully and adjust seasonings with salt, pepper, Worcestershire sauce and Tabasco.
Remove from heat, stir in file, and sprinkle with minced parsley and paprika.