Autry, my husband, is from Mississippi. He has Cajun blood in him and on occasion wants to make something up that I've never heard of before. Now I have heard of Gumbo, but as far as I know I've never seen it before August. I am allergic to seafood and when Autry & I were shopping for the ingredients I told him I didn't think I'd want any of the gumbo once it was made up. He said, "Wait until you smell it and you'll want some." I didn't think so, but when the process was almost finished I was starting to wish I had taken him up on his offer of making me some without the seafood in it. Anyway, this recipe has a fairly long process to it, but it's worth it and MUCH better the next day. If I had been in my right mind I would've taken photos of the process, but really I worked hard on the directions so hopefully that will work. Of course you can always leave a question in the comments and I can ask him about it.
Ingredients
3 frozen
boneless chicken breasts
2 15oz. cans
chicken broth
2 13oz. pkg.
Hillshire Farm Beef Smoked Sausages
2 8oz. pkg.
frozen celery
1 16oz. pkg.
Pictsweet frozen okra
1 12oz.
package frozen extra small shrimp
2 12oz.
packages Flake Style Crab Flavored Seafood
2 4.5 oz. boxes
Zatarain’s New Orleans Style Gumbo Base
Salt &
Pepper
Cayenne
Pepper
1 Tablespoon
Onion Powder
Directions
1. In a 3
gallon pot place the thawed out boneless chicken breasts. Add in the cans of chicken
broth and then fill the pot to a little more than halfway full with water.
Place on the stove and bring to a boil over high heat. Cook the chicken for
30-40 minutes or until, when cut open, the inside of the chicken is completely
white. Remove the chicken from the broth and put on a plate to cool.
2. While the
chicken is boiling, slice up the sausage into chunks and put in a bowl. Let the
frozen celery, okra and shrimp thaw out. Once the chicken is removed from the
broth pour in the sausage, celery, and okra. Cook until each one is tender.
This might take about 10 minutes in boiling water.
3. While the
sausage/celery/okra is cooking, shred the chicken up. You can do it in big
chunks or really shredded. Add this to the pot when the other three are
finished cooking.
4. Stir in the
thawed out shrimp and add the crab meat to the pot by breaking it off in chunks
and stirring it in.
5. Take some of
the boiling water and put it in a large bowl. Using a whisk, slowly pour the
gumbo base into the bowl of water, and mix. This is to help keep it from
clumping up, because it will clump up if you pour it straight from the package
into the gumbo pot. Once you've dissolved both packages of gumbo base in the
bowl, pour it all into the main pot and stir again.
6. Add in the
salt, pepper, cayenne, and onion powder to taste. (I put 1 Tablespoon as a
recommendation for the onion powder but you might like more. It’s all about
flavor!)
7. Stir the pot
of gumbo up really well. Cover with a lid and set it on a cool burner for 1-2
hours to let the flavors blend. Enjoy!
Notes
~Sausage:
the brand of the sausage really doesn't matter, that’s what we were able to
find at our Walmart so that’s what we used. I wrote down the specifics so it’d
be easier for someone else to find if they were looking for it.
~You can use
fresh celery and okra, but you will have to cook it up in a separate pot before
you add it to your gumbo pot. We used frozen because it seemed easier in the
long run. I put the brand name on the Okra because that’s the only frozen okra
we could find that wasn't breaded.
~Crab Meat:
As I said with the sausage, this is just what we found at Walmart and used so
if something looks better or you have fresh crab meat, by all means use it!
~Gumbo Base:
It took use awhile to find the gumbo base, but we eventually did find it on the
rice & beans isle. There’s a small section with different boxes of
Louisiana foods and the gumbo base was by it. Don’t be confused with the
regular gumbo base (which we used) and the gumbo base with rice (which we didn't
use). Those are both right next to each other. You’ll want the one without rice
if you’re following this recipe.
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Sounds yummy!!! I too am allergic to shell fish. I will have to try without!!
ReplyDeleteI hope you and the baby are well!
Take care!
I'm not a fan of any seafood, but my hubby loves gumbo. =0)
ReplyDelete~Kim
www.2justByou.com
That looks yummy!
ReplyDeleteI can't wait to try!!
xo
Christina
pieceitalltogetherx3.blogspot.com
yum this looks amazing! Perfect for the cooler weather-- I'll definitely have to give it a try! :)
ReplyDelete