CREOLE GUMBO
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000. It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe. Ms. Chase told them about giving a dinner in 1942 for a group of Tuskegee Airmen who refused to eat the gumbo she and a friend had prepared for them because they thought the file powder she put in the pot was a voodoo potion intended to ensnare the men. "One of the men was telling the others, 'Don't eat the gumbo! If you eat that gumbo, you'll never leave New Orleans.' " Perhaps! (Sam Sifton)
Provided by Matt Lee And Ted Lee
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Peel and devein shrimp. Place heads and shells in stockpot with 12 cups water, and simmer over low heat until needed.
- In a 6-quart stockpot, combine crabs, sausages, beef or stew meat and gizzards; cook, stirring occasionally to prevent scorching, over low flame for 30 minutes.
- In a heavy-bottomed saute pan, whisk oil and flour together over low to moderate heat, and cook, whisking constantly until golden brown, about 20 minutes. Add onions, and cook, stirring, until soft. Pour mixture into pot with meats, and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 30 minutes. Add peeled shrimp, and simmer 10 minutes. Add oysters, and turn off heat. Stir in file. Serve over rice, and garnish with fresh parsley.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 26 grams, Carbohydrate 20 grams, Fat 37 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 8 grams, Sodium 1247 milligrams, Sugar 1 gram, TransFat 0 grams
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lydia Lisa lee
[email protected]Didn't have any bell peppers so I added some diced celery instead. Still great!
Amy Capicinio
[email protected]I adapted this recipe for my picky eaters: no okra and not spicy. 5/5 stars!
Joy Mitei
[email protected]Creole gumbo is a must-try! This recipe is easy to follow and the results are amazing!
Fardin Aminin
[email protected]This gumbo is a waste of time and money. I would not recommend it to anyone.
Alfredo
[email protected]This is the worst gumbo I've ever had. It was watery, tasteless, and the chicken was dry.
kalelk boss
[email protected]The gumbo was bland and lacked flavor. I had to add a lot of salt and pepper to make it palatable.
Aleem Gazi
[email protected]I would have liked more shrimp in the gumbo. I only found a few pieces in my bowl.
Jackie Medina
[email protected]Overall, I thought this gumbo was pretty good. It's not the best I've ever had, but it's definitely worth trying.
Atif Latif
[email protected]The gumbo was a little too thick for my liking. I think I'll add more water next time.
Dominic Khisa
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Naomi Eliza
[email protected]I wasn't sure how I would like the gumbo, but I was pleasantly surprised. It's now one of my favorite dishes!
Kaiba john
[email protected]The instructions were very clear and easy to follow. I was able to make this gumbo without any problems.
Jason Stalboerger
[email protected]I love that this recipe uses okra. It gives the gumbo a unique flavor and texture that I really enjoy.
Jatt Sab
[email protected]I've made this gumbo several times now, and it's always a hit with my family and friends. It's the perfect comfort food for a cold night.
ubaid Shkubaid
[email protected]This gumbo is simply divine! The flavors are so rich and complex, and the roux is cooked to perfection. I followed the recipe exactly, and it turned out beautifully.