Recipe courtesy of Jordan Babineaux
Jordan Babineaux's Gumbo Texas Style
- Yield: Serves 12-15
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 658
- Total Fat
- 43
- Saturated Fat
- 10
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 43
- Cholesterol
- 211
- Sodium
- 1021
- Total: 3 hr 20 min
- Prep: 15 min
- Cook: 3 hr 5 min
Ingredients
1 cup cooking oil
2 1/2 cups flour
2 stewing chickens
3 tablespoons garlic powder
2 tablespoons black pepper
1 teaspoon red pepper
2 tablespoons salt
2 tablespoons dried basil
2 tablespoons dried rosemary
2 or 3 cans oysters
Cooked rice or crackers, as an accompaniment
1 cup green pepper, diced
1 cup celery, diced
1 cup onion, chopped
3 pounds smoked sausage, sliced in thin pieces
2 pounds crab legs
1 pound shrimp, cleaned and deveined
Directions
- 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.
- 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.
- 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.