MA HARPER'S CREOLE GUMBO
Provided by Food Network
Time 1h40m
Yield 30 cups (15 to 20 bowls)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
- Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jawad Rajpoot
[email protected]This gumbo is a bit too expensive to make on a regular basis.
Orlando Torres
[email protected]I love the smoky flavor that the andouille sausage adds to this gumbo.
Nazir Aamed
[email protected]This gumbo is a great way to use up leftover chicken and shrimp.
tayyab goldy awan
[email protected]I followed the recipe exactly, but my gumbo turned out too salty. I'm not sure what I did wrong.
Abida Sabir
[email protected]This is the best gumbo recipe I've ever tried. I'll definitely be making it again and again.
MD SURUJ JAMAN
[email protected]I'm not a fan of spicy food, but this gumbo was mild enough for me to enjoy. It had a great flavor.
Jill Ravusiro
[email protected]This gumbo is perfect for a cold winter day. It's hearty and filling.
chidinma Ibeh
[email protected]I'm a vegetarian so I used tofu instead of chicken and shrimp. It turned out great!
Jenay Olivier
[email protected]This gumbo is a bit too thick for my taste. I'll try adding more liquid next time.
Devraj Lama
[email protected]I love the addition of okra to this gumbo. It gives it a unique flavor and texture.
RHMANI KHAN
[email protected]I've made this gumbo several times and it's always a hit. It's a great recipe for a party or potluck.
Oluwasegun Jay jay
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing.
artur cebotari
[email protected]I'm a beginner cook and this recipe was easy to follow. My gumbo turned out great!
Sree Soyon Roy
[email protected]This gumbo is a labor of love, but it's worth it. The end result is a delicious and hearty meal that will warm you up on a cold day.
Jimmy Smith
[email protected]I followed the recipe exactly and my gumbo turned out bland. I'm not sure what went wrong.
A G GaminG
[email protected]This is the best gumbo I've ever had. I'll be dreaming about it for weeks.
Arefin Tithi
[email protected]This gumbo was a bit too spicy for my taste, but I'm sure others would love it. I'll try it again with less cayenne pepper next time.
Cool Pretty
[email protected]I used smoked sausage instead of chicken and it turned out great. This is a really versatile recipe.
Crystal Wring
[email protected]I'm not a huge fan of okra, but it was surprisingly good in this gumbo. The other flavors really balanced it out.
Jamillah Asick
[email protected]This gumbo was a hit! The flavors were rich and complex, and the shrimp and chicken were perfectly cooked. I'll definitely be making this again.