Tya Young shows Good Day Charlotte how to make her grandma's third-generation gumbo for the "What's Your Dish?" series.
- 1 lb of skinless, boneless chicken breast
- 2 lbs of large raw peeled deveined shrimp
- ½ lb of fresh crabmeat (claw meat works best)
- 1 lb of fresh snow crab legs & Old Bay crab boil (optional)
- 1 ½ cup of sausage (andouille, chicken or turkey sausage- your choice)
- 2 cans of diced tomatoes-8oz. (for the spicy lovers, use tomatoes with jalapenos)
- 1 can of whole kernel corn
- 1 cup of fresh chopped yellow onion
- ½ cup of chopped scallions
- 1 cup of fresh chopped green pepper
- 2 garlic cloves minced
- 1 fresh chopped jalapeno
- 1 lb sliced okra (if desired, can use frozen)
- 2 ½ quarts of chicken broth (can use chicken stock too)
- 1 tablespoon of butter
- 1-cup flour
- ¼ cup of vegetable oil
- Salt, Pepper, Zatarans Creole Seasoning, Zatarans Gumbo File powder, McCormicks Hot Shot, Cayenne Pepper and Old Bay Seasoning
- 2 cups of white rice
- Sliced French bread
Most important part of the Gumbo is patience, THE ROUX and the pot! Best pots are large/tall HEAVY non-stick or cast iron pots with top.
- Turn your heat on high, place your pot on top of the burner and add oil and flour.
- Stir with a whisk until it is mixed well. When the oil and flour start to bubble, stir constantly for 5 minutes, and then turn your heat down to medium high. The key is to never walk away from the roux and keep stirring. In a few minutes, the flour will start to darken, then turn heat to low setting and CONTINUOUSLY stir for at least 15 minutes. Set aside to cool and thicken (the darker the flour, the darker the gravy, so your choice).
- Melt butter in a skillet over medium heat. Add chopped onions, green peppers, jalapeno and garlic and sauté until tender and add to pot of roux.
- Stir chicken broth, tomatoes, and corn into roux and bring to a gentle boil, reduce heat to medium low for 10-15 minutes
- Season chicken breast with salt, pepper and Creole seasoning and in same skillet used to sauté veggies, cook chicken breast until fully cooked. Cut the chicken breast into small squares or slices. Set aside
- Cook sausage (or heat pre-cooked sausage) and cut into small pieces. Set aside
- Stir in cooked chicken and sausage into mixture
- Season to taste- based on level of intensity: McCormick’s Hot Shot, Cayenne Pepper and Creole seasoning. This will require some taste testing….but save some for your guests! Cover and simmer for approximately 45 minutes.
- In a medium size bowl- add peeled shrimp and crabmeat. Add 2 tablespoons of Old Bay and softly mix (don’t break up shrimp).
- If you choose to use crab legs, then steam in separate pot using Old Bay Crab boil. Follow directions as indicated on box.
- After 45 minutes of gumbo simmering, add shrimp and crabmeat. Bring heat to a medium low, while stirring until shrimp turn bright pink. Turn down heat to low.
- If desired, add okra and steamed crab legs and continue to simmer for 10 minutes
- The final touch is to add the 2 tablespoons of Gumbo File powder to thicken mixture.
- Serve HOT in large bowl over white steamed rice and sliced French bread (I like my bread heated!)
- If desired, top with chopped scallions
As mentioned, make this your own dish and customize with your favorite seafood (clams, scallops, white fish, mussels, crab claws, crawfish, etc). Just remember the seafood usually goes in last (10-15 minutes prior to completion), since seafood does not take long to cook.