This recipe is time consuming, but well worth the effort. It takes about 5 hours to make from dish from start to finish, When completed, you can feed a crowd! Serve it with crusty bread and a green tossed salad. Perfection!
Ingredients
1 cup vegetable oil
1 cup flour
3 large onions, chopped
8 stalks of celery, chopped
1 large green pepper, chopped
1/2 cup minced fresh parsley
6 garlic cloves
1 package frozen sliced orka
4 pounds medium raw shrimp in the shells
4 quarts chicken broth
1 pound spicy sausage, such as andouille, cut into 1/2 inch slices and sauteed on each side to lightly brown
1/2 cup Worschestshire sauce
1/2 cup ketchup
1 large tomato, chopped
2 Tablespoons Pickapeppa Sauce (important ingredient)
1 Tablespoon salt
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 teaspoon dried red pepper flakes
2 bay leaves
1 pound lump crabmeat
2 cups cooked chicken, chopped
1/2 cup brown sugar
2 Tablespoons fresh lemon juice
Freshly cooked white rice
Instructions
Make a roux by heating oil in heavy large pot over very low heat. Gradually add flour and stir constantly with a wooden spoon until the mixture is the color of milk chocolate. This is a slow process and can take up to 45 minutes. Put a stool by the stove as you will be stirring for a long time.
The darker the roux, the more flavorful the gumbo. Use a slow process so that the mixture does not burn.
Increase heat to medium. Add onions, celery, green pepper, parsley and garlic to the roux. Cook until the vegetables are very soft, stirring often, about 45 minutes.
Add okra to the mixture and stir.
Meanwhile poach the shrimp in boiling water to cover until pink. Drain, reserving the cooking liquid. Shell the shrimp.
Add shrimp liquid, chicken broth, sausage, Worchestshire sauce, ketchup, tomato, Pickapeppa sauce and spices to the roux mixture. Simmer until thick, stirring occasionally, for about 3 hours. The gumbo can be prepared ahead up to two days ahead to this point. Cool completely; cover and refrigerate, then bring to boil again and continue with the recipe.
Add shrimp, crab and chicken to the gumbo and cook about 5 minutes.
Stir in brown sugar and lemon juice. Remove from heat.
To serve, spoon rice into bowl and ladle gumbo over it.
Serve hot sauces on the side for those who want it spicy.