Recipes around the world compilation

Uncle Mel's Gumbo

By PutoPinoy on Saturday, January 30, 2010 At Saturday, January 30, 2010

  • 5 lb. chicken, cut into pieces
  • 2 lb. smoked sausage, cut into 1 inch pieces
  • 1 to 2 lb. fresh peeled shrimp
  • 1/2 pt. or 2 cans oysters
  • 6 cleaned crabs and claws, split crab bodies into halves
  • 1 1/2 c. flour
  • 1 c. cooking oil
  • 3/4 c. bell pepper, chopped
  • 3/4 c. celery, chopped
  • 3/4 c. onion, chopped
  • 4 bay leaves
  • 4 garlic cloves, peeled and chopped
  • 1 tbsp. parsley
  • 2 tbsp. green onion tops, chopped
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. thyme
  • 1 tbsp. basil
  • 1 tbsp. file
  • Salt and pepper to taste
  • 4 quarts cold water

Optional: Smoked turkey may be substituted for a portion of the chicken. Have butcher cut it into 1 to 2 inch pieces. Make a roux with flour/oil (brown flour until dark color is achieved) and set aside. Lightly brown chicken and set aside. Saute' bell pepper, celery, garlic and onion in drippings from browning chicken.

Put water into large cooking pot and bring to a boil. While water is warming, roux, chicken/turkey, sausage, sauteed vegetables, bay leaves, thyme, Worcestershire sauce, basil and salt/pepper should be added.

Reduce heat and simmer for approximately 1 1/4 hours. Test for doneness and adjust seasoning. Add crabs, shrimp and oysters during last 10 to 15 minutes of cooking. Garnish with parsley, green onion tops and file. Skim off excess fat while cooking and/or before serving. Serve in soup bowls with rice.