This yummy recipe comes from Sandi at Whistletop Cafe Cooking. Being the southern belle that she is, it is bound to be yummy!
Here is what Sandi says about her Gumbo:
It's gumbo time!
For us, a pot of gumbo is a reason for a party. This is the perfect week to invite friends and family over for a pot of fresh steamy gumbo. I have posted this recipe on my blog before, so it is there to refer to. There is also a post on making a roux if you need a little help with that.
The secret to gumbo is fresh ingredients. I use chicken and andouille sausage (a cajun style sausage). The seafood we prefer is shrimp, bay scallops (the tiny ones), and oysters. But you can use what ever is available to you... grouper, clams, and crab claws are also good.
The question of okra and tomatoes always comes up. This is a Louisiana recipe that is just a roux base. If you like okra and tomatoes then it is more of a coastal recipe. You could do that instead.
Makes 4 servings.
¼ cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
bunch of green onions chopped
In a large pot, saute onions and peppers. Add sausage and brown. Add water, spices, and chicken; simmer until the chicken is cooked through (if you use chicken on the bone you can cool it and pull it now) Use this broth as a part of your chicken broth.
Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil until it is a cocoa brown and thick, smooth consistency. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot. Stir like hell. Add chicken broth, stir some more until there are no clumps.
Cover and simmer. This will help to thicken the gumbo. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes.
Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.
I didn't use any okra or tomatoes, nor did I use oysters. The only ones in the market were ones in jars, so I just skipped it. We had some leftover swordfish in the fridge from the night before, so I cut up a little of that and added it to the Gumbo.
My roux didn't get very dark, so I need to work on my technique for that. But the taste in the soup was very good anyway.
We really, really liked the Gumbo! Thank you, Sandi!