Creole Gumbo From Leah Chase
Updated: Jan 4, 2020
Leah Chase is a master when it comes to gumbo.If you don’t agree, try this recipe. It will change your mind.
4 hard shelled Crabs, cleaned
1/2 pound boneless Veal Stew Meat
1/2 pound Chicken Gizzards
1/2 cup Vegetable Oil
4 tablespoons All-purpose Flour
1 cup Onions, chopped
1 quart Water
6 Chicken Wings, cut in half
1/2 pound Chicken Necks
1/2 pound cooked Ham, cut into 1/2-inch cubes
1/2 pound Creole Hot Sausage
1/2 pound Smoked Sausage
1 pound (41-50) Gulf Shrimp, peeled and deveined
1/2 tablespoon Paprika
1 teaspoon Salt
3 cloves Garlic, chopped fine
1/4 cup Parsley, chopped
1 teaspoon Ground Thyme
24 Oysters in their shell
1 tablespoon FilE powder
Place crabs, stew meat and gizzards in a 6-quatDutch oven set I=over medium heat. Cover and let the ingredients cook in the rendered fat and juices for 30 minutes.
Heat the oil in a separate skillet set over medium heat. Add the flour and stir constantly until a dark brown roux is achieved, about 15-20 minutes. Lower the heat, add the onions, and cook over low heat until the onions wilt about 10 minutes.
Add the onion mixture to the ingredients in the Dutch Oven. Slowly add the water, stirring constantly. Raise the heat to high and bring to a boil. Add the chicken wings, necks, ham, sausage, shrimp, paprika, salt, garlic, parsley and thyme> Let simmer for 30 minutes.
Add oysters and liquid and cook for 10 more minutes. Remove from heat. Add Filé Powdered stir well. Serve over rice.
Good Cooking, Good Eating and Good Living!!!