Uncle Rick's Gumbo
Miriam
Uncle Rick makes this delicious gumbo every Christmas Eve and each time, it’s a little different.
ingredients
- Olive Oil or Canola Oil
- 4 Boneless/Skinless Chicken Breast cut into 1/2 inch cubes
- 1 pound Sirloin or stew meat cut into 1/2 inch cubes
- 2 pound of peeled and deveined cooked shrimp without tails
- 2 pounds smoked sausage
- 1 1/2 pounds of fish (i.e. snapper, grouper or catfish) cut in 2 inch squares
- 1 1/2-2 pounds of peeled shrimp
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1 cup minced celery
- 2 cloves crushed garlic
- 1 can of whole kernel corn
- 3 pounds frozen chopped okra
- 4 large cans diced tomatoes
- 3 tbs Creole seasoning or to taste
- 3 bay leaves
- 1 tsp Ground thyme
- 1 tbs Crushed red pepper flakes
- 4 cans chicken broth
- 1 can beef broth
- Salt and pepper
directions
- 1
In a large pot heat enough oil to cover bottom over medium heat
- 2
Add chicken, beef and1 tablespoon of creole seasoning and sauté until almost cooked all the way through. (About 5 minutes)
- 3
Add garlic, sausage, onion, bell pepper and celery and cook while stirring often until tender.
- 4
Add corn and okra and cook until okra is almost done (slimy, but with a slight crunch)
- 5
Add tomatoes and cook 20 minutes stirring every five minutes. The mixture is thick and hard to stir at this point in the process.
- 6
Add 1 tablespoon creole seasoning, thyme, stir and cook an additional 5 minutes.
- 7
Add chicken and beef broth and crushed red pepper flakes and stir well.
- 8
Add 1 tablespoon creole seasoning, red pepper flakes, bay leaves, salt and pepper to taste.
- 9
Add fish.
- 10
Reduce heat and allow to simmer for three hours without a lid. Stir mixture every 15 minutes to prevent scorching.
- 11
Add Shrimp and allow to simmer additional 15 minutes
- 12
Serve over rice.
Source: Miriam
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