- Roux (homemade or store-bought)
- 2 white onions, diced
- 2 green bell peppers, diced
- 4 stalks of celery, diced
- 8 fresh cloves of garlic, minced
- 1 stalk green onions, sliced (for garnish)
- 2 boxes of chicken stock
- Approximately 16 cups of chicken broth
- 2 chicken breasts
- Crystal hot sauce, to taste
- 5 chicken legs
- 4 fresh andouille sausages
- 2 packages of Louisiana sausage
- 10 eggs, hard-boiled
- 1-2 pounds of crab legs
- Gumbo file, to taste
- Mouton’s All-Purpose Seasoning, to taste
- 1 tablespoon butter
Instructions:
- Prepare the Roux: Prep or purchase roux (recommendations: Savoie's Old Fashioned Dark Roux from Walmart or Amazon).
- Prepare the Eggs: Hard boil the eggs, let cool, peel, and set them aside for later use.
- Season the Meat: Generously season all of your meat with Mouton’s All Purpose Seasoning and other desired seasonings.
- Brown the Meat: In your gumbo pot, brown all of your meat including the sausage (it does not need to be cooked through, just browned on the outside). Set aside the meat and remove excess oil from the pot, but leave enough to sauté the veggies.
- Dice and Sauté Veggies: Dice the onions, bell peppers, celery, garlic, and green onions. Add them to the gumbo pot with 1 tablespoon of butter and sauté until softened.
- Add Broth and Stock: Pour in the chicken broth and stock to the pot with the sautéed vegetables.
- Incorporate Roux: Gradually add the roux to the pot, starting with 2 heaping tablespoons. Stir continuously to dissolve it completely, ensuring there are no clumps. The goal is to thicken the broth to your liking. Allow the roux to simmer, as it will thicken during this process. Only add more roux if necessary, in small increments, to avoid over-thickening the gumbo. Continue stirring until the broth reaches a rich, smooth consistency.
- Return the Meat: Add all of the browned meat back into the pot with the broth, stock, and roux mixture.
- Season the Gumbo: Add 2 teaspoons of gumbo file, a few jabs of Crystal hot sauce, and Mouton's All Purpose Seasoning to taste.
- Simmer: Bring the gumbo to a low simmer and cook for approximately one hour.
- Add Eggs and Crab: After the gumbo has simmered, add the hard-boiled eggs and crab legs to the pot.
- Skim Oil: Use a ladle or large spoon to skim the oil off the top of your pot to reduce excess fat.
- Final Adjustments: Stir frequently and taste the gumbo. Adjust seasoning as needed for the perfect flavor.
- Serve: Serve the gumbo over white rice, accompanied by a side of potato salad.
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Garnish: Garnish the gumbo with freshly sliced green onions for a burst of flavor.