Gumbo loaded up with shrimp, crab, chicken, wiener, vegetables, and Cajun flavors. I’ve likewise included crab and additionally scallops in this formula. Serve over rice, went with garlic bread. Likewise have salt, red pepper chips, and extra document powder on the table. Incredible with cold lager.
4 pounds medium shrimp – peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
Strip and devein the shrimp and spot in the fridge. Spot shrimp heads and shells in an enormous pot, and cover with 2 quarts of water. Cover, and stew over medium-low warmth until fluid is decreased considerably. Strain out and dispose of shrimp heads and shells. Hold shrimp stock.
Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
Eliminate chicken from the pot, and put aside until sufficiently cool to deal with. Eliminate and dispose of bones, and slash chicken into 1 inch pieces.
Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.