My Grandmother'S Gumbo - As Near As I Can Remember

Name: My Grandmother'S Gumbo - As Near As I Can Remember
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken; ¼ cups water; 1 onion, rough cut; 1 stalk celery, rough cut; 1 carrot, unpeeled and rough cut; 2 sprigs parsley; 2 bay leaves; salt and pepper; 5 tablespoons butter; 1/4 cup flour; 1 large onion, cut into thick slices; 1 green pepper, diced; 2 stalks celery, diced; 1 lb okra, cut into chunks; 2 tablespoons parsley, chopped; 4 cups tomatoes, chopped; 2 garlic cloves, minced; salt and pepper; 2 bay leaves; 1 lb shrimp, cleaned and shelled

Servings: persons

3 lbs chicken
¼ cups water
1 onion, rough cut
1 stalk celery, rough cut
1 carrot, unpeeled and rough cut
2 sprigs parsley
2 bay leaves
salt and pepper
5 tablespoons butter
1/4 cup flour
1 large onion, cut into thick slices
1 green pepper, diced
2 stalks celery, diced
1 lb okra, cut into chunks
2 tablespoons parsley, chopped
4 cups tomatoes, chopped
2 garlic cloves, minced
salt and pepper
2 bay leaves
1 lb shrimp, cleaned and shelled

1
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.
2
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.
3
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.
4
Add the onion to the roux. Cook 2-3 minutes until soft, stirring almost constantly.
5
Add the green pepper and celery. Cook 2-3 minutes, stirring almost constantly.
6
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.
7
Add the tomatoes, garlic, salt and pepper, and bay leaves.
8
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.
9
At this point I let the gumbo cool down and then set the whole thing in the fridge at least over night.
10
Return the soup to the stove top. Add in the reserved chicken and the shrimp. Heat through and serve over rice.

998

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3 lbs chicken, ¼ cups water, 1 onion, rough cut, 1 stalk celery, rough cut, and more.

Yes, My Grandmother'S Gumbo - As Near As I Can Remember 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.

That's it — enjoy your meal!