Creole Gumbo

Creole Gumbo

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Creole Gumbo"

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One might call a gumbo a soup, but doing that is like calling a Rolls-Royce a thing to drive you from one place to another. Gumbos are the kings of soups, and there are as many varieties as there are Louisianians.

Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking.

Serve over hot rice with potato salad and crackers, if desired


Ingredients

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4 hard-shell crabs
1/2 pound chicken necks
1/2 pound smoked sausage
1/2 tablespoon paprika
1/2 pound chicken gizzard
1/2 cup vegetable oil
4 tablespoons flour
6 chicken wings
1/2 pound Creole hot sausage
3 cloves garlic; chopped fine
1/4 cup chopped parsley
1 teaspoon ground thyme
1 teaspoon salt
1/2 pound boneless veal stew meat
1 pound shrimp
1 cup chopped onion
24 oysters in their liquid
4 quarts water
1 1/2 pounds smoked ham
1 tablespoon file powder

Original recipe makes 0 Servings

Servings  

Preparation

Place crabs, sausage cut into bite-sized pieces, stew meat and gizzards in a 6-quart pot over medium heat. Cover and let cook in own fat and juices for 30 minutes. Heat oil in skillet and add flour to make roux. Stir constantly until very brown. Lower heat, add onions and cook over low heat until onions wilt. Pour onion mixture over meat in pot. Slowly add water, stirring constantly. Bring to a boil.

Add chicken wings cut in half, necks skinned and cut, ham cubed,shrimp peeled and deveined, paprika, salt, garlic, parsley and thyme. Let simmer for 30 minutes. Add oysters and liquid and cook for 10 more minutes. Remove from heat. Add file powder and stir well. Serve over rice.

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Added on Award Medal
Calories Per Serving: 4030 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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very good
jcifuentes1 2 years ago
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