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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Nawaz Abbas
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Goma Subedi
[email protected]This gumbo was a disappointment. It was bland and lacked flavor.
Margaret
[email protected]I followed the recipe exactly, but my gumbo didn't turn out as thick as I expected.
Reggie Hawkins
[email protected]This gumbo was too spicy for me. I'll have to use less cayenne pepper next time.
Yesenia Reyes
[email protected]I'm not sure what I did wrong, but my gumbo turned out bland. I'll have to try again.
Brooke Millin
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth the effort.
Zeinab Msheik
[email protected]I love the versatility of this recipe. I can add or remove ingredients to suit my own taste.
Hope Tsholofel
[email protected]This is my go-to recipe for gumbo. It's always a crowd-pleaser.
Mohammed Ridwan
[email protected]I made this gumbo for my family and they all loved it. Even my picky kids ate it all up.
Dipesh Chaudhary
[email protected]This gumbo is a little spicy for my taste, but I still enjoyed it. I'll just use less cayenne pepper next time.
Md Abucalay
[email protected]I'm not a big fan of okra, but I didn't even notice it in this gumbo. It just added a nice texture.
Mari Tsikarishvili
[email protected]This is the best gumbo I've ever had. The roux was perfect and the vegetables were cooked to perfection.
Allahdhi Akter
[email protected]I love the smokiness of the sausage in this gumbo. It really adds a depth of flavor.
Gaming RY
[email protected]This was my first time making gumbo and it turned out great! The instructions were easy to follow and the gumbo was so flavorful.
abdullah haroion
[email protected]I've made this gumbo several times now and it's always delicious. It's a great recipe for a crowd.
Naseebullah Khan
[email protected]This gumbo was a hit at my party! Everyone loved the rich, flavorful broth and the tender chicken and sausage.