Spicy Gumbo Recipe

This is Granny's famous spicy gumbo recipe. It is her version of file gumbo. The key to making this dish is in the preparation. I live in Texas, so when Granny comes to visit, she has all of her ingredients chopped and the meats and seafood are in containers.

This recipe does not contain okra, so it is not as thick as traditional okra gumbo. I find that it is more similar to a soup than a stew. The file gives it a special unique flavor.

For Sunday dinner, Granny prepares the gumbo in no time flat.

Ingredients

  • 1 bunch green onion, finely chopped
  • 1/4 cup file powder
  • 1 cup flour
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1/2 green pepper, finely chopped
  • 4 stalks celery, finely chopped

  • 1 pound cubed cooked ham seasoning
  • 1 pound sliced cooked smoked sausage
  • 1 pound cubed veal stew
  • 1/2 pound sliced andouille sausage
  • 4 pounds raw shrimp, peeled and deveined
  • 2 pounds raw cleaned gumbo crabs
  • 2 dozen raw oysters
  • 12-16 chicken drummettes

  • 4 quarts water
  • 2 tablespoons parsely, finely chopped

  • Creole seasoning to taste
  • Hot sauce to taste
  • Directions

    Bake drummettes in 400 degree oven about 30 minutes. Set aside.
    Microwave ham, smoked sausage, andouille and veal to remove excess fat.
    Bring 4 quarts of water to boil in a very large gumbo pot.
    Add meats (excluding drummettes) to boiling water.

    While meats are cooking, make roux. Cook roux until golden brown.

    Add green onion, garlic, green pepper and celery slowly to roux.
    Pour 1/2 cup of the hot water to the roux mixture. Add this mixture to the pot.

    Add Creole seasoning to pot and cook slowly for 1 hour.

    Add shrimps, crabs, oysters and drummettes to pot and cook for an additional 10-15 minutes, until shrimp and crabs are done.

    Add file. Stir well and turn off fire. Add parsley.

    Cover and let steep for 10 minutes

    Serve seafood gumbo over hot rice. Add hot sauce!

    Serves 12-15

    Tips
    Granny leaves the hot sauce out now, so that everyone can add according to his or her taste.

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