Mistakes. Mistakes were made.
First of all, I am so, so painfully white. And from the Northeast. But I said, “I’m going to try and create my own as authentic as possible Gumbo recipe!”
But you know, without tomatoes.
Or okra, because my husband hates them.
But I was gonna try anyway. I made the dark roux (it probably could have gone a bit darker but I got scared). I may have added a bit too much liquid. I added the trinity, garlic, the creole seasoning. All the proteins. It looked…pretty killer tbh.
But I know. I know exactly where I messed up. I bought Crystal hot sauce. And then I added not a drop. No, I put a splash in. That one little tiny splash made my wimpy butt dang near pass out.
I ate it anyway and I really loved it.
But the pain. Oh Golly.
Anyway, here is the recipe:
- 1/2 Cup flour
- 1/2 cup vegetable oil
- 1/2 lb Dungeness crab clusters
- 1lb chicken breast, cubed
- 1 package andoullie sausage, sliced
- 1 lb peeled and deveined shrimp
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup diced bell pepper (I used red and green, but I think green is traditional)
- 4 cloves garlic, minced
- 1 1/2 tsp Creaole Seasoning
- 1-2 bay leaves
- 1 Tbs File powder
- 4 cups chicken broth
- 2 cups water
- Salt and pepper
- Hot sauce to taste (good lord be careful)
- Cooked white rice
Whisk flour and oil continuously until a dark roux is formed. Add celery, onion, garlic and pepper. Stir until vegetables are a little tender, 5 to 10 minutes. Add creole seasoning, and a little salt and pepper to taste.
Pour broth and water into pot. Stir.
Add chicken, sausage and crab. Add bay leaves. Bring to a boil, reduce heat and simmer 45 minutes to an hour, adding shrimp the last 15 minutes of cooking.
Add File powder to thicken gumbo and adjust seasoning as needed. Add hot sauce to taste.
I cracked the crab and tossed the meat into the gumbo, removing all the shell as well as the Bay Leaves.
Serve hot over rice.