Danny Glover's Seafood Gumbo
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (1 stick)1 cup
All-Purpose Flour1360 g
Chicken (cut into 8 pieces)1 large
Onion (chopped)1 large
Green Bell Pepper (chopped)2 tbsps
Rosemary (chopped fresh)2 tbsps
Thyme (chopped fresh)1 tsp
Crushed Red Pepper1
Salt8 cups
Cooked Basmati Rice (hot)1 cup
Parsley (chopped)Directions:
1
First, make a roux
2
In a medium-size cast iron skillet, melt the butter over medium-high heat
3
Stir in the flour
4
Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color
5
Watch the mixture closely and adjust the heat to keep from burning
6
Remove from heat and set aside
7
Meanwhile, in an 8-quart pot, combine the chicken and water
8
Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until the chicken is cooked through
9
Remove the chicken from the pot and set aside to cool
10
Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot
11
Simmer for 30 minutes
12
Stir the roux into the gumbo, a spoonful at a time
13
Season with salt and pepper, to taste
14
Simmer 20 to 30 minutes longer
15
While the gumbo is simmering, remove the skin and bones from the cooled chicken
16
Tear the chicken into bite-size pieces
17
Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through
18
Stir in the file powder, cooking just until the gumbo is slightly thickened
19
In large soup plates, ladle the gumbo over scoops of hot rice
20
Sprinkle with chopped parsley and serve immediately