Ultimate Gulf Coast Gumbo

Recipe View 5 mins Prepare the Shrimp: Peel and devein the shrimp, reserving the heads and shells. Cover and refrigerate the shrimp until needed. (5 minutes)

Recipe View 45 mins Create Shrimp Broth: Place shrimp heads and shells in a large pot with 2 quarts of water. Cover and simmer over medium-low heat until the liquid is reduced by half. Strain, discarding the solids, and reserve the shrimp broth. (45 minutes)

Recipe View 15 mins Make the Roux: Heat corn oil in a very large stockpot over medium-high heat. Add flour and cook, stirring constantly with a long-handled spoon, until the roux turns a dark, chocolatey brown color, ensuring the flour puffs and starts to absorb the oil. (10-15 minutes). Slowly stir in chicken broth and 1 cup of water.

Recipe View 1 hrs 30 mins Build the Gumbo Base: Place the whole chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil, then reduce heat and simmer until the chicken is cooked through – no longer pink at the bone and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). (1.5 hours)

Recipe View 15 mins Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Discard the bones and chop the meat into 1-inch pieces. (15 minutes)

Recipe View 10 mins Combine and Finish: Return the chopped chicken to the pot, along with the reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder. Stir well from the bottom of the pot to combine all ingredients. Bring to a boil, then immediately remove from the heat. (10 minutes)

Recipe View 1 mins Rest and Serve: Stir the gumbo from the bottom for 1 minute. Remove the bay leaves before serving hot over rice.