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Creole Gumbo | My Family Table
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You will need:

  • Large Skillet
  • Big Stew Pot (at least 8 quarts or so)
  • several small pots for boiling and steaming
Creole Gumbo
Print Recipe
Creole Gumbo Recipe that Rodney Cadden used. The original is from a book called Creole Gumbo and All That Jazz by Howard Mitcham. Pop's took that recipe and made tweaked it a little.
Servings
12 People
Servings
12 People
Creole Gumbo
Print Recipe
Creole Gumbo Recipe that Rodney Cadden used. The original is from a book called Creole Gumbo and All That Jazz by Howard Mitcham. Pop's took that recipe and made tweaked it a little.
Servings
12 People
Servings
12 People
Ingredients
Servings: People
Instructions
  1. Make a roux: melt the butter in a skillet and add the flour. Stir continuously until the roux turns a peanut butter color. Keep the fire on low and keep stirring, dont rush the roux.
  2. After the roux is ready add the chopped onions, green peppers, scallions, garlic and celery. You may have to add a little butter. Cook until vegetables are limp and transparent.
  3. Add the okra and keep cooking until the okra has lost its gummy consistency.
  4. Put the roux and vegetables into the stew pot. Clean the skillet.
  5. Fry the bacon and the ham in the skillet. Add the ham tot he stew pot. Drain the bacon on a paper towel. Crumble the bacon and add to the stew pot.
  6. Put the stew beef in a bag with flour and shake until coated. Add the coated beef to the bacon grease and cook until it is browned all the way through. Add stew beef to the stew pot.
  7. Cut the chicken into pieces and place it in a pot. Cover with water and cook for 30-40 minutes. Pour the chicken broth into the stew pot. Remove the skin from the chicken, cut he skin into small pieces and put in the stew pot. De-bone the chicken, shred the meat and add to the stock pot.
  8. Wash the shrimp, add them to a pot, cover with water and boil. Bring to a boil and cook for around 5 minutes until the shrimp are pink. Remove the shrimp and cool. Peel the shrimp and de-vein. Set shrimp aside - do not add to the stock pot yet. Pour the shrimp stock into the stew pot.
  9. Pick through the crabmeat to make sure there are no pieces of shell left in the meat. Add the crabmeat tot he stock pot. Add the juice from the crabmeat to the stock pot.
  10. Add the juice from the oysters to the stock pot. Keep the oysters to the side.
  11. Add tomatoes, parsley and the hambone to the stock pot. Add enough water to cover the ingredients that are int he pot. Bring the gumbo to a boil. Reduce heat to prevent scorching and cook for 1-1/2 to 2 hours. Keep an eye on it. Keep stirring occasional and watch your heat so that it does not burn.
  12. 30 Minutes before the gumbo is done make your rice according to instructions. You will need enough for 12 servings at least.
  13. 10 minutes before serving, add the shrimp and the oysters to the stock pot.
  14. Add your salt. You may want to add a little more than the recipe calls for but you will want to taste after you add the four tablespoons.
  15. Serve over rice.
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