gumbo by the gallon

(4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme Put each vegetable into separate bowls. Either way, it's sure to be a hit with all your family and friends! 1 pound smoked sausage - $2.98. Thanks in advance for the help! 4 whole chickens cut up (10 pounds), 4 entire celery stalks, 10 bell peppers, 3 lbs onions, 5 bunches parsley, half gall of chopped green onions, 4 tble spoons garlic, 8 packs beef and aundouille sausage (7 pounds, 8 bay leaves, 4 bags okra frozen, misc seasoningsWHEW, just got done, nice flavor, now its on . It can be hard to fix a gumbo that has become too salty. If the store has a fish counter, thats a great place to start. Boil rice. People would line up for this authentic Cajun specialty. It works out to 8-10 servings per gallon. Stir in 2 more teaspoons of file gumbo powder just before serving. I am going to give you my Creole gumbo recipe. Your email address will not be published. After over 4 months in the freezer, it's gumbo time again! Honestly, the roux adds such beautiful flavor to gumbo that its really important to do it right (or find one thats been pre-made for you.). Add veggies, parsley, garlic and roux to the pot and stir well. Fil powder Fil powder, also known as gumbo fil, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. (1/3 rice 2/3 gumbo) $150 - Loaded Seafood Gumbo $150 - Pescatarian Gumbo $120 - Chicken Ya Ya Gumbo $120 - Turkey Gumbo $110 - Vegan Gumbo Extra meat $1.25. To make a roux, combine the all-purpose flour and butter in a saucepan (a smooth free from lumps mix of the butter and flour). Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Step 2. Brown the sausage. Good New Orleans Creole Gumbo 1,213 Ratings Cajun Chicken and Sausage Gumbo 631 Ratings Slow Cooker Chicken Gumbo with Shrimp 88 Ratings Easy Sausage and Shrimp Gumbo 29 Ratings Put the flour in a bowl and add two teaspoons of the reserved spice mixture. And these are great tips. seafood.). Toss in the onion, celery, plus green bell pepper once the roux has reached a deep chocolate brown color. Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman. This has been my go-to since living in Dallas. Set aside. Find a specialty seafood shop in your town. Rushing the roux or increasing temperature will result in a burnt roux. Celery on the left, green pepper on the right, Green onions in a bowl (do not saute these). 2023 Tastes Better From Scratch Privacy Policy and Disclosure. Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Visit a high-end grocery store. Cover and simmer for 1 hour. For the gumbo: 1 medium green bell pepper 1 medium yellow onion 3 stalks celery 6 cloves garlic 1/2 bunch fresh parsley (optional) 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon cayenne pepper, plus more as needed 1 pound If you cant find fresh seafood, consider purchasing frozen or ordering the items from a shop that will ship them to your doorstep. 6 lbs chopped Okra (frozen or fresh) Privacy Policy. Here youll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Cover and give the mixture enough heat to come to a simmer. (You can turn up the heat to high at this point, but its still going to take 15-20 minutes or so to bring this amount of liquid to a boil.). Saut the bell peppers, onions, and celery with the remaining blackening spice over a large saut pan over medium high heat for 4 to 5 minutes until golden brown. Add enough oil to drippings in Dutch oven to measure 1/2 cup. This recipe serves eight but multiplies well. When the crabs are cool enough to handle, snap both claws off then break the body in half. To amp the convenience factor in this recipe, the raw chicken thighs can be replaced with shredded rotisserie chicken, and the holy trinity vegetables can be purchased pre-chopped at nearly all large grocery stores. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix. Thanks for sharing them, Tabitha! This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. And we make our own seafood stock. Let the roux cool. Allow 1-1.5 quarts per person. Add crabs and fry for about 15 minutes on medium heat. If youre going to serve gumbo, be sure to add extra rice so you can enjoy the liquid mixed in with the rice too! Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Im Lauren, a mom of four and lover of good food. And you know what? Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking it helps to thicken and enrich the stew for an authentic taste of New Orleans. 8253 Gulf Freeway. She learned to make it many years ago from various relatives, she said. Just reduce the amount of salt you add while tasting at the end. One of those foods was gumbo. Now you have time to pop in a movie and wait a couple of hours while your gumbo cooks down. Stirring constantly, bring the pot to a boil. Gumbo is often enjoyed with a scoop of white rice, scallion garnish, fil powder, and a few spurts of Tabasco hot sauce. This ingredient was first used by Choctaw Indians and was later adopted by Acadians (Cajuns) when they arrived in the American South. However, if youre using only shrimp, you may add an extra 1/2 cup of cooked rice per person. You bring the whole thing to a boil again and reduce the heat. Until then, here are two recipes to help you out. onion 3bell peppers 2celery stalks 2gallons water 8chicken bouillon cubes Manda Products Andouille Cooking Instructions 1 I love the freshness from the green bell pepper, onion, celery and parsley. Vietnamese-born Tran Huonggiang is the mastermind behind a. I recently made it for our Princess and the Frog themed movie night and just shared a link to your recipe on my movie night blog: https://magpietayleetot.com/blogs/magpietayleetot-crafts-parties-and-more/princess-and-the-frog-family-movie-night. For a thin, light sauce use 1 quart stock: 3 oz of roux. Make entertaining easy! You may need to add more stock later once everything is cooking in the pot. Classic Cajun Seafood Gumbo is intensely rich, yet delicate, and perfect for a chilly day. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. For example, Creole gumbo is a popular French interpretation of the dish that features richer ingredients like butter, tomatoes, and seafood. Will definitely make again! 5. Chock full of shrimp, crab and oysters, this gumbo recipe sings with flavors from the sea. Gallon Shrimp & Crab Gumbo + Steamed Rice (Chilled) $60.00. In fact, there are many different versions of gumbos, and each region has its unique recipe. Find a pot large enough. Add about one gallon or more of water. Also, pay attention to when to add your ingredients. Cook for 10-15 minutes, or until softened. Cook, stirring occasionally, until softened, about 5 minutes. Technically, you could use any fat or oil, but unsalted butter produces the best roux. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. Fil powder can be found in most spice sections of large grocery stores (most likely Zatarans brand of gumbo fil). Dont turn your back on the roux or it will burn! Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. And finally, if youre using sausage, you may need to reduce the amount of rice called in the recipe. Once the chicken is cooked, remove it from the pot and let it cool. Add the Brandy and deglaze the pan making sure to scrape all the brown bits from the pan. Personally, this Louisiana girl likes it better the next day. THANK YOU! Because it takes longer to cook, brown rice is better suited for soups and stews. Cook, stirring frequently, until the onions are translucent, about 10 minutes. I originally shared this recipe in 2015 but updated it in November 2017 and again in December 2019 with process photos and step-by-step instructions. Saut until vegetables are tender, about 8 to 10 minutes. (Skip this step if using rotisserie chicken.). Chop the veggies. Write a Review Add a photo. If you choose to, use about a half-teaspoon per bowl. If you dont live near an ocean, finding quality seafood might be challenging! See how much soup per person for a Christmas Side Dish, To feed a crowd of 10 people, serve 20 cups of Gumbo. The roux is what adds the deep, rich flavor to the gumbo, and it gives it its thick texture. Gumbo for 20 People Serve 2 gallons of Gumbo for 20 persons or 8 pints or 40 cup of Gumbo. Add the sauted okra and cook for 10 more minutes. Brown the Meat and Saut the Okra: Nini T. Los Angeles, CA; 0 friends 2 reviews 1 photo . Twenty pints or 5 gallons of Gumbo. "This is one of the best gumbos I've ever had and my family is from the South so that is saying a lot just don't tell my mother or grandmother," shares reviewer mellie18_99. How Much Mississippi Pot Roast Per Person, The 5 Best Large Pots For Cooking For A Crowd, Best Large Electric Griddles for Cooking for Groups, How to Calculate the Perfect Amount of Rice for Gumbo For A Crowd, Table Of Exact Rice Quantities to Serve With Gumbo. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso). Also added okra. Add okra and fry for 20 minutes or more, until the slime disappears. You can find brown rice at most grocery stores. Add tomato sauce. Heat olive oil and butter, then add trinity and simmer until translucent. The chicken broth should be added gradually, one cup at a time, while constantly stirring to ensure the sauce thickens. This iconic dish represents everything we love about Louisiana cooking. Finally, we come to seafood gumbo. This stew pot has a 10-gallon capacity and comes with two handles for easy lifting. Do this at the same time youre prepping the veggies for the gumbo itself, and store separately.Cook your rice. Serve over rice. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Bring to a boil, and season to taste. The seafood gumbo that I made this morning, set us back for right around $100.00 for ingredients, so I do not get to practice as much as I would love to making Seafood Gumbos. Her Southern food blog, Murmurs of Ricotta, houses some of Googles top-ranking recipes for Mardi Gras King Cake and Gouda Mac. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Give the gumbo a taste, and add extra seasonings, if necessary. I use shrimp,snow crabs and king crab . I personally think the seafood that goes into the pot (plus the brine from the oysters) gives amazing flavor. We have lived in Southwest Louisiana for over 70 years. Jambalaya is primarily a rice dish (think paella) while gumbo is more of a stew that is thickened with a roux and made with chicken, sausage, and/or seafood. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Cook the chicken until browned on both sides and remove. A good rule of thumb is 2 cups of gumbo per guest. For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. In a cast-iron pot with a heavy lid over medium-high heat, add the oil and saut the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. King Kooker 5920 5-Gallon Heavy Duty Cast Iron Jambalaya Pot with Feet and Aluminum Lid Brand: King Kooker 183 ratings | 28 answered questions $19563 Cast iron jambalaya pot with feet Aluminum lid Two steel lifting hooks Volume: 5 gallons Frequently bought together + Total price: Add both to Cart One of these items ships sooner than the other. This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community. If you use 8 ounces (equal to 1 cup) of gumbo per serving, you will have enough for 16 single servings. Make sure the heat is medium. For the gumbo base: 3 cups chopped onion 3 cups chopped bell pepper 3 cups chopped celery 1 tablespoons garlic powder 1 tablespoons basil (dry) 1 teaspoon thyme (dry) 4 tablespoons. Add about 1/4 of the green onions to let them cook down. Then, you cook everything together for about 30 minutes. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. Add okra and fry for 20 minutes or more, until the slime disappears. Then take this number and multiply it by each part of the recipe. Add the stock to roux, stirring constantly to prevent lumps. I used butter instead of oil to make the roux and turned out great. From Business: Gourmet To Go 9:00am to 5:30pm Casserole Pick Ups. It is important to add the seafood at the end so that it doesnt overcook and get tough! Serve with rice, and enjoy. As far as the brand of sausage goes, this is also by preference. This type of rice is generally less processed than regular white rice, which makes it easier to digest. The good news here is that you cannot mess up! 2. Season with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. This stew pot has a 10-gallon capacity and comes with two handles for easy lifting. 13. (It needs to fit 17 cups liquid plus 4 lbs. Then, once the shells are cool enough to handle, you pull out the meats and set aside. Gallon Chicken and Sausage Gumbo + Steamed Rice (Chilled) $48.00. (When we used to host our NYD gumbo parties, wed make the gumbo the day before, let it chill in the fridge overnight and then reheat on the stovetop the morning of.) Classic Cajun Seafood Gumbo is intensely rich, yet delicate, and perfect for a chilly day. Please shed some light on how you think that the chicken stock affects taste in a Seafood (Christmas) Gumbo. Add the liquid. Bring to a boil. Add meat. Its a sister of our Chicken and Sausage Gumbo, but this one highlights the flavors of the sea. 4 cups water - $0.00. Chill and refrigerate. Over medium heat, saute the sausage and tasso in some butter to lock in the flavor. Email. Stir and saut for several minutes. Also stop in at The Gumbo Shop also in the French Quarter and try their famous seafood okra gumbo. 5 minutes before serving add scallions and parsley. Thats a big ole success for this Tennessee girl. Cook the vegetables for about 5 minutes, until they are almost fork-tender. Measure out your water and stock. The gumbo recipe Im sharing today is a Cajun gumbo, which gets its flavor from dark roux and highlights shrimp, crab and oysters, along with the Cajun trinity of vegetables: onion, green bell pepper and celery. For a thick sauce use 1 quart stock: 5 oz roux. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. 1 cup butter 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs,. Hey there, Barb! Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate! As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saut, stirring occasionally until tender. In addition to the traditional roux base, gumbos often include seafood, meat, vegetables, and spices. Welcome! Once the flour is cooked, you pour in stock and whisk it into the onion mixture. A quart feeds four and is $16. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. Pair with cornbread and serve hot. That includes you, too, so dont let this stress you out! When the liquid has reached a rolling boil, measure in the roux, stirring consistently to help the mixture break down into the boiling water. You have permission to edit this article. (3 different Texas Smoke House Sausage with Chicken, & Okra) Big Bowl Gumbo $14.00. Add chicken broth veggies, parsley, and roux to the pot and stir well. If the sauce is too thin, continue cooking it for another 5-10 minutes. 2023 The Arena Media Brands, LLC and respective content providers on this website. The best rice is white rice preferably long gram for gumbo. This seasoned Jambalaya Pot features reinforced tripod legs and includes a cast iron lid, steel tripod stand, and two lift hooks. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. You can simmer it for longer if you so desire to let the flavors meld. If adding to chicken and sausage, use only 8 ounces. Gumbo Let the good times roll with top-rated recipes for authentic Louisiana gumbo with chicken, seafood, and of course, andouille sausage. Store them in the fridge in a sealable food container. Cup of Seafood Gumbo w/ Catfish Poboy $13.90 Club Sandwiches Served with French Fries or Chips. Appetizers. Add the seafood stock, roux, and gumbo crabs. Our menu features family recipes that have been handed down for three generations and includes daily specials you won't find anywhere else in the city. Then, you put the shells back in the pot and cover them with water. Violaseafood stock. Thin Mint Cheesecake (Whole) You use the same method for the shrimp and the scallops. Potato Salad or Sweet Potato Fries $1.75 extra. Using a slotted spoon, transfer the chicken to the plate of sausage. Some sources say that gumbo originated in Africa; others claim that it came from France. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Your gumbo will still be rich with flavor. Hey Stephanie. You start by boiling water and adding fish fillets, clams, mussels, oysters, scallops, shrimp, squid, lobster tails, and crabmeat. Stir in the onion, bell pepper, and celery and brown for an additional 5 minutes. What Is the Best Rice to Serve with Gumbo? Twenty minutes before serving, add the shrimp to the gumbo liquid. Serve warm over hot cooked rice. Houston, TX 77017. Let the dish come to room temperature before placing it in an airtight container to enjoy later. You just add some ingredients like shrimp, crab meat, crawfish, and sausage to a pot. Chicken & Sausage Gumbo $11.00. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. Reserve the remaining green onion for garnish. Stir in green onions; cook for 30 more minutes. You can always freeze it in air tight containers or vacuum sealed bags. 2300 25th Ave. Gulfport, MS 39501. We will not be sauteeing these. It will go from smelling like flour to toasted popcorn to nutty coffee. Been here? Chop the veggies. Cook until the vegetables just begin to change color; take care not to burn. In July 1880, after the New Orleans City Item ran an article on gumbo, they received a letter from "a lady who is a very competent authority in such matters" instructing them on the "genuine Creole method of making gumbo." She provided instructions for a standard chicken and . Take your gumbo pot, fill it with water and just a tiny bit of salt, and put in your cleaned chicken. *Five pounds is the weight after peeling. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the liquid. The darker the roux, the richer the flavor! Add salt to taste and adjust the pepper if desired. Your email address will not be published. Cooking the sausage and tasso should only take a few minutes. This gumbo recipe was so delicious, even the big man in the red suit loves it. . 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Add the roux. If you plan on cooking your gumbo ahead of time and then cooling it in the fridge, make sure that you reheat it on low heat. ** Nutrient information is not available for all ingredients. You should proceed with the next step when the sauce does have a body to it. The beginnings and ends of gumbo are ever-evolving. Its believed that gumbo was brought to our country by enslaved people, and today, different regions of the country have their own styles of gumbos. For a heavy sauce or gravy use 1 quart stock: 6 oz roux. (And if youre looking for a classic Chicken and Sausage Gumbo recipe, Ive got one right here.). I use Savoie's or Richard's, but there is also Manda and many other brands available. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Put chicken pieces in a bowl. You want to use the highest quality available. When the oil is shimmering, add the flour. Add chicken and simmer 15 minutes. Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. 2023 Neworleans.com All Rights Reserved. That's just a general rule of thumb I use to get the consistency I like. The first? Let the roux cool. But the seafood stock obviously adds more flavors of the sea to this recipe and is a great addition if you can find it, which it sounds like you can! BLT Club Sandwich $14.90 14. Iam so happy I found your recipe . Spread the sausage in a single layer on a hot, large skillet. Again, cook until they just begin to change color, taking care not to burn. (This is similar to 8 quarts or two gallons of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 20 people, To feed a crowd of 30 people, serve 60 cups of Gumbo. If you love green onions, add more! This gumbo is no exception, and if you like this then I know youll love Jambalaya and Instant Pot Red Beans and Rice. Oh my word!! The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. You can also reheat some over medium heat on the stovetop if thats more your speed. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. In a 12-quart stockpot melt butter over moderately low heat. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Your comment absolutely made my day! Thaw overnight in the refrigerator and reheat on the stove or in the microwave. "Don't forget the file gumbo at the very end, it makes a big difference. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In my kitchen, we're all about approachable recipes that are great for sharing. Reduce the heat to a simmer. The Schooner Restaurant has what you're looking for. Make sure you have a cup or two of at least one type of gumbo while in New Orleans, then you can return home and perfect your own style. Rest assured, when you buy plants online from Wilson Bros Gardens we ship very healthy and fully-rooted container grown . To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. $30.00 See more photos. In 1856, Louisa May Alcott wrote a short story called Little Women, based on her childhood experiences growing up in Concord, Massachusetts. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. The next type of gumbo is chicken gumbo. Strain, reserving stock and crabs. If you are using imperial measures, the ratios are a little more difficult to remember. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. If your roux is too thin, your gumbo will be thin. Hi Deborah! Reduce heat to low, and simmer, stirring occasionally, 1 hour. Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Cook, stirring often, until the chicken is browned all over, about 10 minutes. But over the centuries it has taken on the. Also, please, please dont make substitutes in this recipe unless otherwise specified. Thank you. Thick with shrimp and okra, her gumbo does not require a roux. of chicken leg quarters, 4 lbs. Gumbo is Louisianas love language. Add to Wish List. Discard all of the chicken skin, fat, and bones so that you are left with just the meat. Meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water,bring to a boil and simmer for 20-30 minutes. A roux is equal parts oil and flour. How finely you dice your vegetables is a matter of taste, but I like to dice them up pretty small so that they almost melt into your gumbo in the end. Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. Measure out your water and stock. Set it on high heat and boil the chicken until the meat is almost falling off of the bone (about 1 to 2 hours). (No need to season the rotisserie chicken meat.). I hope you enjoy it! (Skim off any foam that may rise to the top of the pot.) My wife and I pretty much make the same Seafood Gumbo as your above Seafood Gumbo receipe. Gumbo pots are big so check you have the cupboard space when considering the size. Can chicken and sausage be added to this recipe? This recipe is a combination of both of their recipes which I have added to over the years. Pour in the water and the stock, and bring to a boil. Other questions:subscriberservices@theadvocate.com. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo. There are many different types of rice that can be used in a dish like gumbo, including long grain white or brown rice. If you give it a try, will you let me know how it goes? Bring the burner to medium heat. Shrimp should be added at the end of cooking so it doesn't get rubbery. I added Knorrs chicken flavor boullion, gumbo file to thicken and of course crab legs. Rebecca: Great seafood gumbo and sweet potatoes/yams to knock your socks off!

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