Everything Gumbo

Photo: Everything Gumbo

TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

SEASONING BLEND:
  • 1 tablespoon smoked sweet paprika or sweet paprika, a palmful
  • 1 1/2 teaspoons coriander, half a palmful
  • 1 1/2 teaspoons ground cumin, half a palmful
  • 1 1/2 teaspoons cayenne pepper, half a palmful
  • A few sprigs fresh thyme, leaves picked and chopped
  • 2 fresh bay leaves
    TRINITY-PLUS-TWO MIX:
    • 2 pounds boneless, skinless chicken, cut into large pieces
    • Salt and freshly ground black pepper
    • 1/2 cup flour, plus more for dredging
    • 2 tablespoons plus 1/2 cup peanut or vegetable oil
    • 1 pound andouille sausage
    • 1 (15-ounce) can stewed tomatoes or diced tomatoes with chiles
    • 1 (12-ounce) bottle beer
    • 6 cups chicken stock
    • 12 ounces lump crabmeat or shrimp, peeled and deveined*
    • *Cook's Note: If serving later in work-week, pick up seafood fresh, if serving on cook-night or as second night's meal pick up crab or shrimp with your big-shop.
    • 1 bunch scallions, trimmed and chopped
    • 1 teaspoons hot sauce
    • Serving suggestion: Scallion rice.
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      Directions

      In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves. Reserve the seasoning blend.

      Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.

      Heat a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and dredge in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color. Cook's Note: think peanut butter.

      Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.

      To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice, if desired.

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      5

      Newest Ratings and Reviews

      Read all 5 reviews

      • on September 14, 2012

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        Wonderful!!!! we lived in Louisanna for a while years ago and since then we have tried dozens of recipes and restaurants claiming to have good gumbo. Ohio is not exactly the place to get great food. So I tried this recipe and Man on man it is good! I tweeked it a bit, We had no andoullie sausage so I got hot sausage. I also used shrimp rather than crab. I may have bumped up the spices a bit too. My daughter who was about 7 when we lived in La. came over when she knew I was making Gumbo and ate two bowlfuls and took some home. I will make this again and again

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      • on February 05, 2012

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        Even though there are a lot of ingredients & the time it takes to make, this is super great! It does make a lot, so invite your neighbors! This was my first time making gumbo & I am glad I gave this one a try.

        people found this review Helpful.
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      • on January 22, 2012

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        Super Easy to make and Yummy! Takes time to prepare, but WORTH IT! Recipes makes a TON....

        people found this review Helpful.
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