Cook The Book: Creole Gumbo Recipe

Name: Cook The Book: Creole Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 live hard-shell crabs, cleaned (or 4 ounces fresh crabmeat); 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 pound andouille sausage, cut into bite-size pieces; 1/2 pound kielbasa, cut into bite-size pieces; 1/2 pound veal stew meat; 1/4 cup vegetable oil; 1/4 cup all-purpose flour; 1 medium onion, chopped; 6 chicken wings, tips removed, cut in half at joint; 1/2 pound smoked ham, diced; 1 tablespoon paprika; 1/4 cup chopped flat-leaf parsley; 3 large garlic cloves, minced; 1 teaspoon ground thyme; 1 teaspoon salt; 1 pound medium shrimp, peeled and deveined; 24 shucked oysters (1/2 pint) with their liquid (optional); 1 tablespoon; powder; 5 cups hot cooked rice, to serve

Servings: persons

4 live hard-shell crabs, cleaned (or 4 ounces fresh crabmeat)
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound andouille sausage, cut into bite-size pieces
1/2 pound kielbasa, cut into bite-size pieces
1/2 pound veal stew meat
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, chopped
6 chicken wings, tips removed, cut in half at joint
1/2 pound smoked ham, diced
1 tablespoon paprika
1/4 cup chopped flat-leaf parsley
3 large garlic cloves, minced
1 teaspoon ground thyme
1 teaspoon salt
1 pound medium shrimp, peeled and deveined
24 shucked oysters (1/2 pint) with their liquid (optional)
1 tablespoon
powder
5 cups hot cooked rice, to serve

1
In an 8-quart Dutch oven, combine crabs (if using crabmeat, ass in fourth step with the shrimp and oysters), chicken thighs, both sausages, and veal. Cover and cook over medium heat for 30 minutes, stirring occasionally.
2
Heat oil in a medium-sized skillet over medium heat. Add flour and cook, stirring constantly, until the mixture (called a roux) turns the color of pecans, about 5 minutes. Reduce heat to low and add onion. Cook, stirring constantly, until onion softens, about 3 minutes.
3
Stir roux into pot with crab mixture. Gradually add 3 quarts of water, stirring to combine and scraping any browned bits from bottom and sides of pot. Bring to a boil. Stir in chicken wings, ham, paprika, parsley, garlic, thyme, and salt. Return to a boil, then reduce heat; simmer 1 hour, stirring occasionally.
4
Add shrimp and oysters (if using); simmer 10 minutes. Remove pot from heat and stir in file powder. Let stand 5 minutes. Serve over rice.

1782

kcal

Calories

Fat

219

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 live hard-shell crabs, cleaned (or 4 ounces fresh crabmeat), 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, 1/2 pound andouille sausage, cut into bite-size pieces, 1/2 pound kielbasa, cut into bite-size pieces, and more.

Yes, Cook The Book: Creole Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Creole Gumbo

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