GULF COAST GUMBO

GULF COAST GUMBO

4 lbs. medium shrimp, peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 lbs.) whole chicken
2 onions, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tbsp. salt
2 tbsp. Old Bay seasoning
1 tsp. cayenne pepper
3 (6-oz.) cans crab meat, drained
1 lb. andouille sausage, diced
2 tbsp. file’ powder

Peel and devein the shrimp. Refrigerate shrimp meat. Place the shrimp heads and shells in a large pot, and cover with 2-quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out the shrimp heads and shells.

Select a large stockpot capable of holding all the ingredients. Add oil to the pot, and heat over medium-high heat. Using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. At that point, the flour suddenly puffs and absorbs the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old bay seasoning, and salt. Boil for about 1-1/2 hours, or until chicken meat is no longer pink and juices run clear.

Remove chicken from the pot, and set-aside until cool enough to handle. Remove bones, and chop the chicken into about 1-inch pieces.

Add chicken meat, shrimp broth, crabmeat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil. Remove from heat. Continue to stir from the bottom for 1 minute, Serve.

Yield: 20 servings.