Uncle Dank's Gumbo Recipe - Allrecipes.com
Uncle Dank's Gumbo Recipe
  • READY IN ABOUT 4 hrs

Uncle Dank's Gumbo

Recipe by  

"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!!!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
ADVERTISEMENT
  • PREP

    45 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 45 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

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!

 
Most Helpful Critical Review
Dec 19, 2007

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

 
Dec 27, 2005

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!!!

 
Sep 08, 2006

Instead of the spices, I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again.

 
Mar 01, 2010

Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs, so just used dried instead, worked fine. Fried three large chicken quarters with the skin on, this gave me plenty of grease with which to make my roux. Before adding the chicken to the pot I removed the skin and used my hands to tear it into chunks. Adding file powder at the end adds quite a bit of flavor, I would recommend using it, even though it is an optional ingredient. Thanks for this recipe, I'll be making it again.

 
Feb 04, 2007

This recipe was great. Everyone raved. My kids keep coming back for more! I added crab meat as well. Will definitely make again. Awesome!

 
Dec 04, 2005

This recipe was a nightmare for me. There wasn't enough fat to make the roux. I'm not experienced in making roux so my improvisation didn't work well either.

 
Feb 13, 2008

This was wonderful. I saved some time by using a premade roux. It was so easy to make and delisious. I will make many more times.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 1295 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Sausage and Chicken Gumbo

Watch Chef John make a classic New Orleans gumbo.

Seafood Gumbo

Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!

Good New Orleans Creole Gumbo

Discover the secrets to true New Orleans gumbo.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States