Arthur Adam Housley
You know we like southern cooking and I have always loved me some gumbo. Have always wanted to try and make it and tonight....we did! The roux is important and the base of flavor for everything, so make sure not to burn it!
4 tbsp. butter 1/4 c. all-purpose flour
1/4 cup of bacon drippings
1 white or yellow onion chopped 1 red bell pepper chopped 1 green bell pepper chopped
4 minced garlic cloves 2 celery ribs chopped
2 large chicken breasts chopped
1 pound of crab in shell 12 oz. andouille sausage, sliced into 1/2" pieces 2 tbsp. cajun seasoning 1 tbsp. salt
2 tbsp. file gumbo seasoning
2 tbsp. cayenne pepper
5 cups if chicken broth Freshly ground black pepper to taste 4 bay leaves 1 (15-oz.) can fire-roasted diced tomatoes 1 lb. shrimp, peeled and deveined 2 large tomatoes chopped
1 can tomato sauce
4 tablespoons Worcestershire sauce
Cooked white rice, for serving
In a large, deep skillet over medium-low heat cook about 6 slices of bacon. Remove bacon once cooked and leave grease...then melt butter with the grease and add flour...stir constantly, until dark caramel colored, about 10 minutes.
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.
Transfer this thick mixture into a large pot and put on medium heat.
Then add chicken stock/broth and bay leaf and bring it to a slow boil.
Add diced tomatoes, canned tomatoes and tomato sauce and continue to stir.
Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
In the last 10 minutes of cooking, add shrimp and crab and continues to add spices throughout the process.
Green onions for garnish.
Serve spooned on top of white rice.