Louisiana Gumbo with Creole Seasoning Recipe

Serves/Makes: 10

Ingredients:

• 1 pound large shrimp, peeled and cleaned
• 4 crabs, disjointed, with bodies halved, or 1 pound lump crab meat, picked over
• 2 (2-pound) chickens cut into 10 pieces each
• 3 tablespoons Creole Seasoning (see the recipe below)
• 3 quarts chicken broth
• 1 1/2 cups all-purpose flour vegetable oil for frying
• 2 cups chopped onions
• 2 cups chopped green bell pepper
• 1 1/4 cups chopped celery
• 10 garlic cloves, minced
• 4 bay leaves
• 1/2 pound andouille sausage or smoked pork sausage, such as kielbasa
• Steamed rice to serve

How to cook Louisiana Gumbo with Creole Seasoning:

• Remove visible fat from chicken and rub Creole Seasoning into chicken. Allow seasoned chicken to sit at room temperature for 1/2 hour.
• Meanwhile, place broth in a large saucepan and bring to a simmer.
• While stock is simmering, shake together about 2/3 of the flour and 2 tablespoons of the Creole Seasoning in a plastic or paper bag. Add chicken pieces and shake to coat. Remove chicken from bag and shake off excess flour. Reserve remaining flour for later use.
• Heat 1/2 inch of oil to 350°F (180°C) in a large, heavy skillet. Fry chicken, skin side down. Do not crowd the pan. Adjust the heat so that the sediment does not burn. Remove chicken as it browns and set aside. Remove all but 1/4 cup oil from the pan.
• Combine reserved flour and additional flour, if necessary, to make 1/4 cup. Increase heat under skillet to high. Using a very long-handled spoon, gradually stir the flour into the hot oil. Roux is extremely-dangerously-hot. Handle with extreme caution. Stir very rapidly to prevent burning and keep stirring until the roux is a dark red-brown color, bordering on black. Remember that the roux will continue to cook for a few minutes after you remove it from the heat. The trick is to get the roux as dark as possible without burning it.
• Remove the roux from the heat and immediately stir in the onions, bell pepper, and celery. Continue to stir and carefully spoon roux into the simmering chicken stock. Bring stock to a quick boil. Reduce heat to medium and cook for 30 minutes. Add fried chicken, garlic, bay leaves, and the remaining 1 tablespoon of the Creole Seasoning to the stock. Stir in andouille and reduce heat to low; simmer until chicken is tender, approximately 2 hours.
• Skim excess fat from top while gumbo is cooking, and stir occasionally to prevent sticking. Just prior to serving, add shrimp and crab. Cook 5 minutes or until the shrimp turn pink and crab turns bright red.
• Mound steamed rice in individual bowls; serve gumbo over the rice.

Creole Seasoning Ingredients:

• 1 tablespoon sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon white pepper
• 1 1/2 teaspoons black pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried marjoram
• 1/2 teaspoon crushed bay leaves
• 1/4 teaspoon chili powder

How to cook Creole Seasoning:

Note:
The Louisiana Gumbo with Creole Seasoning recipe easy to prepare and so good!

Comments:
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. Gumbo is traditionally served over rice.

This recipe for Louisiana Gumbo with Creole Seasoning serves/makes: 10

Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: Creole