MY GRANDMOTHER'S GUMBO - AS NEAR AS I CAN REMEMBER
My grandmother used to make a wonderful gumbo - but over the years the recipe has been lost. After a lot of emails to family members, and research on-line and in cookbooks, I came up with this version. My grandmother always started with a whole chicken and made the stock herself. If you are pressed for time, you can use prepared chicken broth - but I promise you - it won't be as good. Gumbo tastes best if it is made at least one day in advance and then chilled. This allows the flavors to meld. This is a fiddly recipe, and it takes a lot of time. But the results are more than worth the trouble, I promise.
Provided by Ex-Pat Mama
Categories Gumbo
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Place the Chicken, water, onion, celery, carrot, parsley, bay leaves and salt and pepper into a large stock pot. Bring almost to a boil. Cover and turn the temperature very low. Allow to cook, skimming off the froth occasionally, for about an hour.
- Cool the broth slightly and then strain - pressing out as much water from the meat as possible. Remove the chicken meat and reserve for later. Set the broth aside for later. Discard all of the remaining solids. These steps can be done early in the day or the day ahead.
- Make a roux: Melt the 5 tablespoons of butter in a very large soup pot over medium low heat. Stir in the flour and continue stirring until the roux is a deep coppery color - this takes up to 15 minutes. If you burn it, throw it away and begin again. The scorched taste will ruin your gumbo.
- Add the onion to the roux. Cook 2-3 minutes until soft, stirring almost constantly.
- Add the green pepper and celery. Cook 2-3 minutes, stirring almost constantly.
- Add the okra and parsley. Cook 3 - 5 minutes, stirring frequently. If it sticks to the pan too much, toss in 1/4 of water.
- Add the tomatoes, garlic, salt and pepper, and bay leaves.
- Add the reserved chicken broth back to the pot. Bring to a boil, stirring frequently. Lower the temperature and simmer for 1 1/2 hours.
- At this point I let the gumbo cool down and then set the whole thing in the fridge at least over night.
- Return the soup to the stove top. Add in the reserved chicken and the shrimp. Heat through and serve over rice.
Nutrition Facts : Calories 454.3, Fat 27.3, SaturatedFat 9.7, Cholesterol 212.9, Sodium 608.1, Carbohydrate 13.3, Fiber 3.5, Sugar 4.4, Protein 38.1
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Annie 123
[email protected]This gumbo is amazing! I've made it several times and it always turns out perfectly. The flavor is incredible and the roux is so rich and flavorful. I highly recommend this recipe.
Aleks I tyle
[email protected]I made this gumbo for my family last night and they loved it! The only change I made was to add some okra, which I love in gumbo. The gumbo was so easy to make and it was so delicious. I will definitely be making this again.
Yosef Hailu
[email protected]This gumbo is delicious! The flavor is amazing and the roux is so rich and flavorful. I will definitely be making this again.
Yustus Musinguzi
[email protected]I love this gumbo! It's so easy to make and it's always a hit with my family and friends. I usually add some shrimp and crab to the gumbo, which makes it even more delicious.
Cynthia Connors
[email protected]This gumbo is amazing! I've made it several times and it always turns out perfectly. The flavor is incredible and the roux is so rich and flavorful. I highly recommend this recipe.
Ambissa Belay
[email protected]I made this gumbo for my family last night and they loved it! The only change I made was to add some okra, which I love in gumbo. The gumbo was so easy to make and it was so delicious. I will definitely be making this again.
Mathew Rafiq
[email protected]This gumbo is delicious! The flavor is amazing and the roux is so rich and flavorful. I will definitely be making this again.
Jalisa Eason
[email protected]I love this gumbo! It's so easy to make and it's always a hit with my family and friends. I usually add some shrimp and crab to the gumbo, which makes it even more delicious.
M Hashim Gaho
[email protected]This gumbo is amazing! I've made it several times and it always turns out perfectly. The flavor is incredible and the roux is so rich and flavorful. I highly recommend this recipe.
EQRA DEEN
[email protected]I made this gumbo for my family last night and they loved it! The only change I made was to add some okra, which I love in gumbo. The gumbo was so easy to make and it was so delicious. I will definitely be making this again.
Odhir Islam
[email protected]This gumbo is the best I've ever had! I followed the recipe exactly and it turned out perfectly. The flavor is amazing and the roux is so rich and flavorful. I will definitely be making this again and again.