Gumbo- Sea Food & Chicken

¼ cup flour
½ teaspoon salt
½ teaspoon basil
Dash of cayenne pepper
1 2 ½ to 3 lb. broiler fryer, cut-up
¼ cup vegetable oil
½ cup celery slices

Gumbo- Sea Food Chicken
3 Tablespoons vegetable oil
3 Tablespoons flour
2 cups chopped celery
2 cups chopped onions
1 cup chopped green peppers
1 ½ tablespoons allspice (optional)
1 teaspoon thyme (optional)
1 teaspoon crushed red pepper
¼ teaspoon salt, Tony Chachere’s Original Creole Seasoning,
1/8 teaspoon pepper

 1-quart fish stock

How to 1-quart cold water, shells from 2 lbs shrimp or crab, 2 tablespoons chopped celery, 2 tablespoons chopped onion. Combine ingredients; cook over low heat for 8 to 10 minutes or until the mixture simmers.
Cover, and continue cooking for 45 minutes. Drain; discard shells.
Yield: 1 quart

 1-quart chicken stock (I usually skin the chicken season and fry the chicken)

How to 1 4-5 lb. stewing chicken, 2 quarts cold water, 3 stalks celery, cut into chunks, 1 medium onion, cut into quarters. In a large pot, combine ingredients; simmer over low heat for 2 to 2 ½ hours or until chicken is tender. Remove chicken and bone and cut into chunks. Strain stock; cook and refrigerate. Remove fat before using stock. Yield: 2 quarts stock, approximately 6 cups chicken.

3 bay leaves

2 lbs raw shrimp, cleaned
1 lbs crabmeat
2 cups chopped cooked chicken
2 cups cooked smoked beef sausage slices
2 to 3 tablespoons gumbo file, Burma Brand Gumbo File

1. Combine flour and oil with a wire whisk until blended. Simmer over low heat, stirring constantly. This mixture called the “roux,” will foam slightly and then darken to a rich brown.

2. Add celery, onion, and green pepper to the “roux.” Cook over low heat until vegetables are tender. Stir in seasonings; mix lightly.

3. In a large pot, combine the vegetable mixture and stocks until blended. Add seafood, chicken, and sausage.

4. Cover; cook over low heat for 45 minutes. Gumbo file to taste, or let each person put it on their own; simmer for 15 minutes, stirring occasionally. Remove from heat, and let stand 15 minutes before serving