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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups olive oil |
2 cups flour |
1 whole chicken, bones removed, cooked (2 1/2 to 3 pounds) |
1 gallon chicken stock |
2 white onions, diced |
2 green peppers, seeds and stems removed, diced |
1/2 cup hot sauce (bill wharton's liquid summer hot sauce is suggested) |
1 pound smoked sausage, diced |
2 medium zucchini, diced |
1 pound okra, stems removed and sliced |
1 pound medium-sized shrimp, peeled and deveined |
2 cups fresh shucked oysters |
1 pound cooked crawfish tails |
salt and freshly ground black pepper |
1 cup cooked rice, per serving |
Directions:
1. In a large stockpot on high, heat the olive oil and whisk in the flour. Continuously stir to cook the mixture until it is brown in color. This mixture is called a roux, which acts a thickener in the gumbo.
2. Add the cooked chicken, chicken stock, onions, and peppers. Bring the mixture to a boil, then reduce the heat to simmer.
3. Add the hot sauce, sausage, zucchini, and okra. Continue to simmer on a low heat. When the okra is cooked, turn up the heat and bring the gumbo back to a rolling boil. Add the shrimp, oysters, and crawfish. Let the gumbo boil for 3 minutes to cook the seafood.
4. When all the seafood is completely cooked, season with salt and pepper. Serve each portion of gumbo over a bed of rice.
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