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1
If youre making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
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2
Heat a steel pan over medium heat about 3 minutes.
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3
Add flour and whisk constantly so it wont burn.
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4
It may be a good idea to turn on the vent as it will smoke some.
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5
When it gets to a light brown its done (about 12 minutes).
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6
Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
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7
Heat a large non-stick pan or iron skillet over medium heat for four minutes.
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8
Add the celery, bell pepper, onions and seasoning.
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9
Stir to mix well.
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10
Add 1/4 cup chicken stock, mix and let it cook down.
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11
When the stock has evaporated let the veggies cook, undisturbed, for one minute.
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12
Youll do this a total of three times.
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13
Each time the flavor will become more intense.
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14
So at the end of this process you will have added 3/4 chicken stock.
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15
Add 1/2 cup more stock and the browned flour.
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16
This will make a paste.
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17
Let is sit for one minute undisturbed.
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18
This is browning the flour a little more.
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19
Now add the rest of the stock and mix well.
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20
If youre making chicken gumbo, add youre cubed chicken and sausage slices now.
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21
Cook for 20-30 minutes, uncovered.
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22
If youre making Seafood Gumbo then just add sausage slices and cook for 20 minutes.
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23
Then add your shrimp and crab and cook for 10 more minutes.
