Serves 6-8 people with leftovers. Even better the next day!
1 Cup Vegetable Oil
1 Cup Flour
4 Tablespoons Olive Oil, Divided
2 Tablespoons Gumbo File, Divided
1 Tablespoon Garlic Powder
2 Cups Crushed Tomato
3 Bay Leaves
8 Cups Chicken Broth
1 Tablespoon Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Pound of Chicken Wings
2 Spicy Sausages, sliced (Andouille sausage is typically used)
1 Pound Snow Crab, Rinsed and Broken Up
1 Pound Stone Crab, Rinsed and Broken Up
1 Pound Large Shrimp, Shelled With Tails On, Deveined
1/2 Pound Small Shrimp, Shelled and Deveined
1 Cup Okra, Chopped
1 Onion, Diced
1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced
5 Sticks Celery, Diced
Salt & Pepper
Optional: Serve with Rice
Estimated Cooking Time: 2 hours
Start with the roux. It is the key building block to tasty deeply flavored gumbo. The roux will take about 25 minutes. In a cast iron skillet or a heavy bottomed pan heat 1 cup of oil over medium-low heat. Slowly whisk in 1 cup of flour until you have a uniform consistency. Keep whisking over medium-low heat until roux develops a milk chocolate brown color. It’s important to whisk continuously to prevent flour from burning - a burnt roux will ruin the gumbo. The roux is the foundational building block to the gumbo, it imparts a nutty deep flavor and a thickening agent to the gumbo. Once the roux is completed, take off heat and set aside.
In a separate Dutch oven or heavy bottomed soup pan, we’re going to brown up the meat. Heat up two tablespoons of olive oil over medium-high heat. Add in chicken wings, granulated garlic, paprika, cumin, coriander, pinch of salt and cook, flipping the chicken wings every so often for each side to brown evenly. Midway through, add in spicy sausage, 2 tablespoons of olive oil, 1 tablespoon of Gumbo file and continue to brown for a total time of about 15 minutes.
Add celery, red & green bell pepper, onion, stirring occasionally until vegetables are tender, about 5 minutes. Working quickly, stir in roux, 8 cups chicken broth, 3 bay leaves. Bring to a gentle boil, continue to stir over medium heat for 30-40 minutes.
Add crushed tomato. Stir to combine, bring to a boil and lower heat to let simmer for 20 minutes. Once the tomatoes cook down a bit, fold in snow crab and stone crab and continue to simmer for 10 minutes.
Fold in jumbo shrimp and small shrimp. Add the remaining tablespoon of gumbo file, okra and simmer for 10 minutes until just cooked through.
Adjust thickness and flavor with broth or water and salt to liking.
Serve with rice.