Worlds Greatest Gumbo Recipe

Just in case you don't know Gumbo originated as a soup or stew in Louisiana and it spread from there around the gulf coast states and across the south. And the real secret to a great Gumbo folks is a great roux. Your roux is oh so important and it is the base of any wonderful Gumbo. To make the very best roux you need a heavy cast iron pan or at least a heavy non stick skillet. You need to make your roux out of your flour an oil and you want your roux to end up brown like peanut butter and you do not want to burn it. You really need a wire whisk and you need to stand there over your roux while your making it.

Add your cooking oil to the bottom of your pan and then when your pan is hot add in your flour and stir like crazy with your wire whisk making sure to stir very often as your flour cooks and browns to a rich golden brown. As soon as your flour is brown you have a great roux and you need to pour it into the stock pot where you are going to cook your Gumbo. If you see any black or your roux burns throw it out , wash the pan and start over.

How To Make The Roux For Your Gumbo

To make the roux for this Gumbo you will want to start with 4 cups of vegetable cooking oil and 4 cups of all purpose plain flour. Its important to use all purpose plain flour for your roux as it will be the thickening agent in your Gumbo. Place the pan you are going to cook your roux in on a burner and set the heat to medium. When the oil and pan is hot add the flour a little at a time and whisk your flour into the oil until you have all the flour added to your oil. You will need to stir until your flour cooks and it is a rich golden brown. Now you want to pour your roux out into your large stock pot where you are going to be cooking your Gumbo.

Now you want to add the below items to a large skillet where you have added a couple of tablespoons of vegetable oil.

1. 1 Cup Fine Chopped Bell Pepper.

2. 1 Cup Fine Chopped Celery.

3. 1 Cup fine Chopped Purple Sweet Onion.

4. 2 Tablespoons Fine Minced Fresh Garlic.

Cook all of the above until tender and done and then add to your roux in the stock pot. Add any drippings in the pan to the stock pot also.

Now add the below items to the stock pot.

1. 2 28 Ounce Cans Diced Tomatoes.

2. 6 Cups Of Chicken Broth.

3. 1 Pound Frozen Fresh Okra.

Bring your pot to a boil and then reduce your heat to medium. Let it cook for about thirty minutes. Now add the below ingredients to your Gumbo pot.

1. 2 Pounds Lump Crab Meat.

2. 2 Pounds Peeled And De-veined Shrimp.

3. 2 Pints Oysters.

4. 1 Cup Diced Green Onions Including Tops.

5. 2 Tablespoons Dried Parsley Flakes.

6. 1 Tablespoon Ground Cayenne Pepper.

7. 2 Tablespoons Dry Cajun Seasoning.

8. 1 Teaspoon Salt.

9. 1 Teaspoon Allspice.

10. 4 Large Chicken Breast Cooked And Cut Into Small Strips. ( Bones And Skin Removed )

You will now want to fry 2 pounds of Kielbasa Sausage cut into thin slices until it is browned and stir it into your Gumbo. 

You will now want to bring your stock pot almost back to a boil but not quite and reduce your heat to the lowest simmer. Let your Gumbo set there stirring often up from the bottom for at least 45 minutes. You have just made the World's Greatest Gumbo and now your going to need hot buttered white rice to go in the bottom of your bowls that you are going to serve your Gumbo in and you will want to ladle a big ladle of your Gumbo into each bowl over the top of the rice in the bottom of the bowl.

Comments About The World's Greatest Gumbo

If you have comments , tips , suggestions , or questions feel free to post them below now.