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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Tom Maise
[email protected]I'm a Louisiana native, and this gumbo is as good as my grandmother's. It's a keeper!
Mohamed Khamis
[email protected]This is the first time I've ever made gumbo, and it turned out perfectly! Thanks for the great recipe.
Goddess P
[email protected]I'm not a fan of okra, so I left it out of my gumbo. It still turned out great!
Melissa Campbell
[email protected]This gumbo is a bit too thick for my taste. I think I'll add more water next time.
Rasheed Ahmad
[email protected]I followed the recipe exactly, but my gumbo turned out too spicy. Next time, I'll use less cayenne pepper.
Ch Qesqr
[email protected]This gumbo is amazing! The flavors are so complex and delicious. I can't wait to make it again.
Zeeshan Hanif
[email protected]This is the best gumbo I've ever had. The flavor is incredible, and the texture is perfect. I will definitely be making this again.
Shuvo Deb Roy
[email protected]I love this gumbo! It's so rich and flavorful. I especially love the way the okra thickens the broth.
MD SAKIB HASAN SAKIR
[email protected]This gumbo is delicious! I made it for a party last weekend, and it was a huge hit. Everyone raved about the flavor. I will definitely be making this again.
Jean Ebanez
[email protected]I've been making gumbo for years, and this recipe is one of the best I've tried. The instructions are clear and easy to follow, and the results are amazing. The gumbo is thick and flavorful, with just the right amount of spice.
Paul Snip
[email protected]This gumbo is a true taste of Louisiana. The flavors are rich and complex, and the roux is perfect. I followed the recipe exactly, and it turned out beautifully. My family loved it!