Seafood Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
40 oz Whole Boiled Chicken (4.69 lbs-without bones and skin) (by SHESONIC80) 1 serving Onions, yellow, raw 1 oz. 1 cup, strips Celery, raw 3 serving 1 Med. Green Bell Pepper 12 oz Shrimp, cooked 24 oz Smoked sausage 64 oz Kirkland Chicken Stock
Heat a large pot and over a Medium heat.
Chop the Onion, Bell Pepper, Celery, and Garlic. Slice the sausage, pull apart the chicken and take the tails of the shrimp. Put all prepped ingredients in the refrigerator.
Add the 1 Cup of Vegetable Oil and the 1 Cup of Flour to the hot pot. Begin stirring regularly until you reach a chocolate color. Times will vary on how long it takes to get the roux to a chocolate color, but it usually takes over an hour. At about half way, begin heating a large pan over Medium heat.
Once you’ve reached a good chocolate color, add the chopped vegetables in and cook for another 10 minutes. After the vegetables cook down add sausage. In about 10 minutes add 32oz of chicken stock. Add the Cajun seasoning, Salt, Garlic Powder, Bay Leaves, Sausage, and 4 Cups of Water.
Bring to a boil, cover, lower to a simmering heat, and cook for 1 hour
After 1 hour, you can skim any oil that may have risen to the top, or you can leave it. Add the chicken and shrimp, and simmer for another hour.
At the end, turn the fire off, add the cold bottle of water and Serve.
Serving Size: 5 quarts
Number of Servings: 1
Recipe submitted by SparkPeople user HPLSTUDENT.
Chop the Onion, Bell Pepper, Celery, and Garlic. Slice the sausage, pull apart the chicken and take the tails of the shrimp. Put all prepped ingredients in the refrigerator.
Add the 1 Cup of Vegetable Oil and the 1 Cup of Flour to the hot pot. Begin stirring regularly until you reach a chocolate color. Times will vary on how long it takes to get the roux to a chocolate color, but it usually takes over an hour. At about half way, begin heating a large pan over Medium heat.
Once you’ve reached a good chocolate color, add the chopped vegetables in and cook for another 10 minutes. After the vegetables cook down add sausage. In about 10 minutes add 32oz of chicken stock. Add the Cajun seasoning, Salt, Garlic Powder, Bay Leaves, Sausage, and 4 Cups of Water.
Bring to a boil, cover, lower to a simmering heat, and cook for 1 hour
After 1 hour, you can skim any oil that may have risen to the top, or you can leave it. Add the chicken and shrimp, and simmer for another hour.
At the end, turn the fire off, add the cold bottle of water and Serve.
Serving Size: 5 quarts
Number of Servings: 1
Recipe submitted by SparkPeople user HPLSTUDENT.
Nutritional Info Amount Per Serving
- Calories: 4,531.4
- Total Fat: 227.9 g
- Cholesterol: 2,082.8 mg
- Sodium: 12,925.1 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 8.6 g
- Protein: 539.1 g
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