Eat-Cetera’s Creole Gumbo
Terry Wick, Eat-Cetera Delicatessen
Yield: 10-12 servings
- 2 pounds medium shrimp
- 4-5 pounds chicken thighs
- 1 pound country ham
- ¼ pound diced smoked bacon
- 2 ½ pounds onions, chopped
- 3 large green peppers, chopped
- 1 bunch celery, chopped
- 2 pounds okra, sliced
- 2 bunches fresh parsley, chopped
- 2 bunches green onions, thinly sliced
- 4 pounds tomatoes, peeled and diced
- ¼ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 tablespoon thyme
- 1 tablespoon chili powder
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ tablespoon lemon-pepper marinade
- Cook shrimp in boiling water until pink. Remove, peel and devein. Reserve broth.
- Cook chicken in simmering water until tender. Cool. Remove meat from bone. Reserve broth.
- In large soup pot, sauté ham and bacon. Remove. Reserve 2-3 tablespoons drippings.
- Sauté onion, green peppers and celery in reserved drippings until transparent.
- Add okra, parsley, green onions, tomatoes, and reserved broth from shrimp and chicken to reach desired consistency. Simmer 10 minutes.
- Add cayenne pepper, Worcestershire sauce, bay leaves, thyme, chili powder, celery salt, onion powder, garlic powder and lemon-pepper marinade. Simmer 30 minutes.
- Add shrimp and chicken. Simmer 10 minutes.
- Serve over hot cooked rice.
If gumbo is too thick, thin with more chicken broth.
To roast red peppers:
Core, seed and cut into thirds. Lay on pan, skin side up and broil 5 inches from heat until skin is blackened. Remove from oven. Cover with paper towel. When cool, strip off skin.