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Uncle Dank's Gumbo

SUBMITTED BY: MRBOEJANGLES

"Dis iz a terrific gumbo recipe, if'n you close your eyes, you'll swear Mama is makin'it fer ya. Feel free to substitute crawdads fer de shrimp. File is optional and is always added off of the heat. Add rice to the center of a large soup bowl, add gumbo. Deeelicious!!!"
PREP TIME  45 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons butter
  • 2 cloves garlic
  • 2 cups chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 pound okra, chopped
  • 1/4 cup canola oil
  • 1/4 cup all-purpose flour
  • 1 pound chicken thighs
  • 1 pound andouille sausage links
  • 2 cups water
  • 6 cups chicken broth
  • 2 pounds fresh shrimp, peeled and deveined
  • 1 sprig fresh thyme
  • 3 teaspoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
  • 1/2 teaspoon file powder (optional)

DIRECTIONS

  1. Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside.
  2. Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.
  3. Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
  4. Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.
  5. Meanwhile, combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.
  6. Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by TRIISH
My family and friends raved over this recipe. I also added fresh crab. Very easy to make. My friends and family called the next day asking for the recipe. I did not use the gumbo felit and it was just as good. Will make again real soon!!!

5 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by Pseudolife
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This recipe has okra in it, which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe. 2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some, but I found it irritating. You just cook the veggies until they're soft, or when the onions are all translucent. 3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth, and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before. 3. Part of what I like about traditional gumbo is that the chicken is usually on the bone, and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too. 4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour, but you can just eyeball

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by Suzanne F
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make, but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM!

4 users found this review helpful


 
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Recipe Submitter:

MRBOEJANGLES
Cooking Level: Expert
Home Town: Gales Ferry, Connecticut, USA
Living In: Media, Pennsylvania, USA
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 452

  • Total Fat: 29.3g
  • Cholesterol: 205mg
  • Sodium: 1342mg
  • Total Carbs: 11g
  •     Dietary Fiber: 2.2g
  • Protein: 35g

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