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Merwin's Shrimp Gumbo

SUBMITTED BY: Merwin Chambers PHOTO BY: Seung

"This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets."
RECIPE RATING:
The reviewer gave this recipe 39 stars. This recipe average a 4.5 star rating.
Read Reviews (34)
PREP TIME  30 Min
COOK TIME  2 Hrs 15 Min
READY IN  2 Hrs 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound smoked sausage, cut into 1/4 inch rounds
  • 1/2 cup vegetable oil
  • 1 (4 pound) chicken, cut into parts
  • 2/3 cup all-purpose flour
  • 2 cups chopped onion
  • 1/2 cup chopped green onions
  • 2/3 cup green bell pepper, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds medium shrimp - peeled and deveined
  • 8 cups water
  • salt to taste
  • ground black pepper to taste
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • file powder

DIRECTIONS

  1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
  2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
  3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
  4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
  5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
  6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.

FOOTNOTE

  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by KimsKitchen3
This was terrific! My friend from Louisianna helped me make this, and told me instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2004 by INTHEKITCHEN2
I am from and still live in southern Louisiana. I think some people don't realize that good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2003 by OYSTERGIRL1
With my dad being a Louisiana native, you'd think he'd have taught all us kids how to make a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2006 by Fatmah Teleb
Being that I am from Louisiana and spent most of my life there, I tend to really miss the more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2005 by DRSRICHARDSON
Delicious dish...we enjoyed it. I couldn't get file powder so I ended up adding 2T of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2003 by BUTCHER_BOY
I am giving this some-what low rating due to the complexity of the recipe. I am not a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by CRIVY1
Fabulous! I made this recipe almost exactly as it was posted with a few minor changes. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by MICHBAILEY
I have never made any kind of gumbo before. This turned out wonderful! My husband raved about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LATASHAG