Okay...this is a gumbo recipe that Robby (just call him Robinator Roux Maker!) and I came up with this last time for Christmas. It's extremely easy and quick compared to my family's recipe that I can't share with yall but...it's good as hell. LOL! We just ate the last of it and it was DELICIOUS!
ENJOY!
MONNIE’S GUMBO
- 1/2 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 medium onions, chopped
- 5 stalks of celery, chopped
- 1 green bell pepper, chopped
- 1 tablespoon garlic, finely chopped
- 24 cups chicken broth (yes…I used bullion cubes)
- Cayenne pepper
- Salt and black pepper
- 2lbs medium shrimp, peeled and de-veined
- 3 chicken breasts, cubed
- 1 ½ pounds of smoked sausage sliced
- 1 lb lump crab meat
- bunch of green onions, chopped
- 5 bay leaves
- 1 tablespoon thyme
- 2 cans rotel tomatoes with green chilis
Make a dark roux by mixing flour and oil and stirring constantly over high heat. Keep stirring until the color of dark chocolate. Have your celery, onion and bell pepper cut up and right beside you. When it’s the color it should be, add celery, onion, bell pepper and bay leaves. Stir for 10 minutes. Add garlic and chicken broth, stir to mix well. Add thyme. Season with salt and peppers to taste.
Add chicken and sausage. Bring to a boil and reduce heat to medium. Simmer for an hour.
Add shrimp, crab and tomatoes. Cook for 20 minutes then put top on and turn burner off. Adjust seasonings as needed and just let it sit for about half an hour. Serve over brown rice.
