15 or more servings
YouTube instructional video is at the bottom.
Note- Recipe has been revised on 9/23/2018 to correct mistakes and make the recipe more easy to understand. Ingredient amounts and cooking times remain the same as on Youtube video. Thanks!
What you’ll need
For Roux
Vegetable Oil and All-Purpose Flour
Meat and Seafood
3 pounds of Gizzards
3 Pounds D&D Smoked Sausage
3 pounds Patton’s Hot Sausage (You can use the Patties or links)
4 Pounds fresh Louisiana Shrimp with heads and shells on.
2 Pounds Gumbo Crabs
Stocks
1. Chicken stock- 3 Quarts Water plus the 3 pounds of gizzards that’s already included in your meat.
2. Shrimp Stock- 3 Quarts Water plus the shrimp heads which you will get from your shrimp after you clean peel and devein them.
Seasonings
1 Yellow Onion
4 ribs Celery
1 Bell Pepper
7 Cloves of Garlic
Bunch of Green Onion
Bunch of Parsley
1 lb Pound of Okra
Accent
Gumbo File
Cayenne Pepper
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Poultry Magic
Chef Paul Prudhomme’s Seafood Magic
Optional ingredients
Andouille Smoked Sausage (You can half this with the D&D Smoked Sausage) 2 in a half pounds
Chicken Necks 3 Pounds
Chicken Drumettes 3 Pounds
Diced Tomatoes 15 oz can
Tools you’ll need
12 quart pot
6 quart slow cooker
MAKING THE ROUX
***Preheat fire to medium high heat***
Step 1- In a large skillet, Add 1 cup of vegetable oil. Let get hot about 3 minutes.
Step 2- Add 1 cup of flour and stir continuously for 12 to 15 minutes or until roux reaches a dark brown color. Once done let it cool until you prepared all the rest of your ingredients.
Quick Tip- You can make your roux weeks or even months in advanced. Just make sure your roux is stored in a jar or airtight container. That way you can use it whenever you’re ready to make your gumbo.
Preparing your ingredients
Quick tips- Make sure all meat, seafood and seasonings are stored in the fridge after preparation.
Chop your seasonings
Step 3- Chop one yellow onion, one bell pepper, four ribs celery (Make sure you rinse celery before chopping), 6 cloves garlic (until minced), green onion, parsley (until it resembles coarse crumbs) and Okra (Until minced).
Clean and prepare your meat
Step 4- Chop 3 pounds of D&D Smoked Sausage.
Step 5- Using a strainer clean chicken gizzards with cold water. Once done Chop each Gizzards in half with sharp knife.
Making the Hot sausage balls
Step 6- Take a small portion of the hot sausage and roll it into a small ball using your hands. You should have close to 40 hot sausage balls when finished.
Peeling and Deveining your shrimp
Step 7- Take shrimp and remove the head and place in a bowl. Once finished peel the shell off and place in bowl with the heads.
Step 8- Cut the back of the shrimp using a sharp knife. Inside the shrimp there’s a black string going down length of the back of the shrimp. Pull that out and discard the string.
Step 9- Add Shrimp into a strainer and rinse with cold water.
Cleaning your crab and cutting your crab in half.
Step 10- In a strainer with running cold water clean each individual crab. Once finished, place crab onto chopping board. Using a sharp knife apply force onto the middle part of the crab using the blade. The crab should split in half easily. If nothing works just use your hands.
Note- You can prepare shrimp and crab weeks in advanced. Make sure you store it in the freezer and let thaw when you’re ready to cook it.
Preparing your stocks
***Set slow cooker to high***
Step 11- Add 3 pounds of chicken gizzards into slow cooker. Add 3 quarts warm water, 1 tablespoon of Tony Chachere’s creole Seasoning and 2 teaspoons of Chef Paul Prudhomme’s poultry magic. Stir all ingredients together. Cover and let cook for 8 hours. This will give you the best possible stock for your gumbo.
If you are not using a slow cooker, then boil the chicken gizzards for 3 hours or until tender.
Step 12- Add gizzards into strainer with a large bowl underneath it. Set gizzards and stock aside.
***Preheat fire to medium high heat***
Step 13 Add the shrimp heads into a large pot. Add 3 quarts warm water, 1 Tablespoon of Tony Chachere’s Creole Seasoning and 1 tablespoon of Chef Paul Prudhomme’s seafood magic. Stir all ingredients together. Let simmer for 1 hour and 30 minutes.
Step 14- Add Stock into strainer with a large bowl underneath it. Discard Shrimp heads and set the stock aside.
Frying oil out of Smoked Sausage and Hot Sausage
***Preheat fire to medium high heat***
Step 15- Add chopped Smoked Sausage into a large saucepan. Let cook for 3 minutes total stirring every 1 minute. Once finished, add Smoked Sausage into strainer with a bowl underneath to drain grease out.
Step 16- Add Hot Sausage balls into a large saucepan. Let sear for about 3 minutes on each side or until each side is a light golden-brown color. Once finished frying all 40 hot sausage balls place into strainer with a bowl underneath to drain all the grease out.
Frying slime out of okra
Step 17- Add 1 tablespoon of vegetable oil into a large saucepan. (You can add an extra tablespoon if you like) let get hot about 3 minutes.
Step 18- Add Okra and stir continuously for 20 minutes or until all the slime has been removed from the okra.
Step 19- Add okra on to a serving plate lined with napkins. Place lots of napkins on top and take the palm of your hand and press down hard. This will remove majority of the oil.
Making the Gumbo
***Preheat fire to medium low heat***
Step 20- Add your roux into a 12-quart pot. Let it get hot about 3 minutes.
***Turn fire up to medium high heat***
Step 21- Add chopped Yellow Onion, Bell pepper, Celery, Garlic, Green Onion, Parsley, and Okra. Let cook for 4 minutes stirring every 2 minutes.
Step 22- Add Chicken and Shrimp stock all at once. Cover with lid and let simmer for 1 hour.
Step 23- Add Gizzards, Smoked Sausage and Hot Sausage. Stir all ingredients together.
Step 24- Add 2 heaping tablespoons of Tony Chachere’s creole seasoning, 1 Tablespoon of Chef Paul Prudhomme’s Seafood magic, 1 tablespoon of chef Paul Prudhomme’s Poultry magic and 2 tablespoons of Cayenne Pepper. (1 heaping tablespoon of thyme (Optional). Stir all ingredients together and let simmer for 1 hour.
Step 25- Add shrimp, crabs and 1 tablespoon of Gumbo file. Stir all ingredients together. Let simmer for 1 hour.
After 3 hours of cooking your gumbo is done! Serve over a small amount of steamed rice and enjoy!
YouTube instructional video
