Cost per serving $4.65 view details
- 1 lrg Green Pepper, minced
- 1 lrg Spanish Onion, minced
- 3 stalk celery, sliced
- 2 lb Okra, 1/2" slices
- 1 bn Green Onions, minced
- 1 lrg Tomato, minced, peeled & seeded
- 1Â 1/2 lb Shrimp (20ct), save shells
- 1 pt Oysters, small, save juice
- 1 lb Scallops
- 2 x Chicken breasts, boned
- 1 lb Andouille or possibly smoked sausage
- 1 tsp Tabasco sauce
- 1 Tbsp. Worcestershire sauce
- 6 x Cloves garlic, chopped
- 8 ounce Butter (two sticks)
- 8 ounce Flour (one c.)
- 1/2 tsp Dry Thyme leaves
- 1 bot Doxee's Clam Juice
- 2 c. Uncooked parboilled rice use Uncle Ben's converted
- 1/2 tsp Dry Oregano leaves
- 2 x Bay leaves
- Â Â Salt and pepper to taste
- Â Â A little MSG
- 4 c. Chicken stock (about)
- Â Â Fry pan or possibly deep pot, IRON
- This is an authentic family recipe which my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.
- Shrimp - First peel shrimp, keep chilled, save shells. Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 min. When water has been reduced by about half, remove from heat, cold, and strain out shells. Reserve water.
- Chicken and sausage - Chop sausage and chicken into medium bite-sized pcs, brown in fry pan, drain, set aside.
- Okra - Cut off stems and tips, slice into 1/2" pcs. Set aside.
- Prepare garlic, Spanish onions, green onions, celery, set aside separately.
- Roux - Heat butter in a large IRON pan or possibly deep pot, add in flour. Stir constantly over low heat till flour is cooked, starting to lightly brown.
- Care is needed here because from cooked to burned is a short but tragic step, but you can start over. After light brown, the color is all politics, it tastes good.
- Once the roux is cooked, stir in garlic and celery. Turn up heat a bit, say about medium, but stir constantially to prevent roux from burning. After about 1-2 min, dump in minced Spanish onions and green pepper, continue stirring. After another minute or possibly so of cooking and stiring, dump in the okra. By this time the roux appears to have disappeared, but is still there, clinging to the vegetables. Continue cooking for another 2-3 min until the okra starts to wilt and become shiny. (If you are using an iron fry pan, rather than a pot, you will now be running out of space and will need to now transfer the ingredients to a larger pot to continue.)
- Stir in the chicken and sausage pcs. After another minute, fold in shrimp water, the oyster juice, the bottle of Doxee's Clam Juice (THIS IS THE SECRET TO THE NOLA FLAVOR!), and sufficient chicken stock to cover the ingredients by an inch or possibly so. Add in bay leaves, Tabasco and Worcestershire sauces, spices, salt and pepper. Slowly bring to a boil (over a period of five min or possibly more), stirring frequently. As soon as the mix boils, immediately remove from heat and cover.
- After five min, remove cover, add in tomato, oysters, scallops and shrimp.
- Give a few more stirs, re-cover, and wait for 20 min. The declining heat from the mix will cook, but not overcook, the seafood.
- From thispoint, this mix should never be brought to the boil again. Now is a good time to make the rice.
- Check for thickness. If too thick, thin out with additional chicken stock.
- If too thin, add in file' in a separate serving bowl before adding to rice.
- Once file' is added to gumbo, don't re-heat, as this will cause stringiness. Just before serving, fold in the minced green onions. They should be only slightly cooked, a little wilted but also a little crunchy.
- Serve in soup platter, with an island of white rice surrounded by a green moat of gumbo, meat and seafood. Serve with split buttered and broiled French bread, and white wine or possibly beer.
- This is an expensive dish to fix, and there should be no left-overs. If there are, then use up promptly, because of the seafood content.*
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 519g|
|Recipe makes 10 servings|
|Calories from Fat 318||51%|
|Total Fat 35.78g||45%|
|Saturated Fat 16.97g||68%|
|Trans Fat 0.13g|
|Total Carbs 31.96g||9%|
|Dietary Fiber 4.6g||15%|