If it wasn’t for Dad Gumbo Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Chicken Broth Ingredients
  • 8 pounds - uncooked chicken pieces, bone and skin on
  • 4 - large onions, do not peel the skin off, and cut in large pieces 
  • 4 - large unpeeled carrots, washed
  • 4 - large celery ribs, cut in half
  • 20 - peppercorns
  • 2 heads - garlic, broken into cloves (can leave the skin on)
  • 4 tablespoons - salt (or to taste)
  • - cold water, to cover all ingredients
  • Gumbo Ingredients:
  • 2 pounds - yellow onions, chopped
  • 2 pounds - green sweet peppers, chopped
  • 1 pounds - red sweet peppers, chopped
  • 3 stalks - celery, chopped
  • 1 pounds - fresh okra, sliced in half-inch rounds
  • 1 cans - 14 ounce of diced tomatoes
  • 2 tablespoons - minced garlic
  • 1 cups - vegetable oil
  • 1 cups - all-purpose flour
  • 6 quarts - chicken or seafood stock, divided
  • 3 tablespoons - dried thyme leaves
  • 2 tablespoons - dried basil leaves
  • 2 tablespoons - dried oregano leaves
  • 1 tablespoons - chili powder
  • 2 teaspoons - kosher salt
  • 2 teaspoons - sweet paprika
  • 1 1/2 teaspoons - freshly ground black pepper
  • 1 - teaspoon crushed red pepper
  • 4 whole - small bay leaves
  • 3 cups - coarsely chopped cooked chicken
  • 1 1/2 cups - crab claw meat
  • 1 pounds - peeled medium shrimp
  • Directions:

    Chicken Broth Directions (can be done the day before making the gumbo):

    Place the chickens in an extra large stock pot, along with all remaining ingredients. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.

    Place on stove element; cover and bring to a full boil. Reduce heat; simmer and remove any fat or scum that is floating on top of the water. Simmer, covered with a lid on low heat for about 5-6 hours for stove top.

    Adjust salt to suit taste. After the 5-6 hours of simmering time turn off heat. Remove any fat that has gathered on top. Remove all chicken pieces and strain in a large strainer; if desired, you may strain again in a cheesecloth, but it is not necessary.

    Gumbo Directions:

    In a large mixing bowl, combine the onions, green and red sweet peppers, celery, okra, tomatoes and garlic. Set aside. 

    In a heavy 12-quart stockpot, heat the oil over medium-high heat until hot, about four minutes. Very slowly (so you won’t burn yourself) add the flour whisking constantly and thoroughly with a long-handled metal whisk until all the flour has been added and the mixture is smooth.

    Reduce the heat to medium-low. Continue cooking the roux, whisking constantly so it doesn’t scorch, until it turns a dark chocolate brown, about four minutes.

    With a wooden spoon promptly stir in the reserved vegetable mixture—the onions, peppers, celery, etc.—and cook until the vegetables are soft, about 15minutes, stirring almost constantly.

    Add 1 quart of stock to the roux mixture, whisking thoroughly until all the roux dissolves and blends into the liquid. Remove from heat momentarily.

    In a small mixing bowl, thoroughly combine the thyme, basil, oregano, chili powder, kosher salt, paprika, black pepper, crushed red pepper and bay leaves. 

    Stir this seasoning mixture into the roux mixture containing the 1 quart of stock. Gradually add the remaining 5 quarts of stock, stirring constantly. 

    Bring the gumbo to a boil, then reduce the heat and simmer for one and a half hours, stirring occasionally and skimming any fat that rises to the surface. By the end of the cooking time the gumbo should have thickened to the consistency of cream. Taste and adjust the seasonings to your liking.

    If you’re making the gumbo ahead, let it cool at this point, then cover and refrigerate it until it is time to reheat and proceed with the recipe. 

    Next, thoroughly stir in the chicken, crabmeat and shrimp. Cook until the shell fish are cooked through (about 10 minutes), stirring occasionally. Remove from heat and serve.

    Ladle the gumbo into heated cups or soup bowls over rice, or pass the rice at the table, along with pepper sauce and saltine crackers or French bread.

    Brief Description

    Make up the chicken broth the day before you plan to make the chicken and seafood gumbo to keep things simpler on the big day. You can also make the gumbo itself a day ahead and refrigerate; then add seafood and meat and heat up before serving.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 6 hour(s)
    Cook Time: 2 hour(s)



    Posted By:


    Posted On:

    July 17, 2014

    Print Recipe

    Speak Your Mind