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Jordan Babineaux's Gumbo Texas Style

  • 12servings
  • 200minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B12, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup cooking oil

  2. 2 1/2 cups flour

  3. 2 stewing chickens

  4. 3 tablespoons garlic powder

  5. 2 tablespoons black pepper

  6. 1 teaspoon red pepper

  7. 2 tablespoons salt

  8. 2 tablespoons dried basil

  9. 2 tablespoons dried rosemary

  10. 1 cup green pepper, diced

  11. 1 cup celery, diced

  12. 1 cup onion , chopped

  13. 3 pounds smoked sausage , sliced in thin pieces

  14. 2 pounds crab legs

  15. 1 pound shrimp , cleaned and deveined

  16. 2 or 3 cans oysters

  17. Cooked rice or crackers, as an accompaniment

Instructions Jump to Ingredients ↑

  1. To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn Turn off heat and continue to stir until mixture stops bubbling.

  2. Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken , basil, rosemary, green pepper , celery , onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.

  3. Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

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