Authentic Creole Chicken Sausage & Seafood Gumbo Recipe

Author:Űrjânî Chénier Micklč

Date: 13 November 2022

Time: 9:08 AM

Make Groceries

Eau

Black Pepper

Salt

Parsley

Smoke Sausage

Olive oil

White flour

White Onion Large

Hot Sausage links

Crab legs

Crab meat

Oysters

Jumbo shrimp

Crawfish

Small drummettes

Chicken gizzards

Turkey neck (optionel)

Mise en place

Smoke Sausage

1. Place a link of smoke sausage on a cutting board.
2. Cut the smoke sausage into slanted sausage of smoked sausage.
3. Place the slanted cut sauages into a clean store bowl.
4. Repeat until all smoked sausage links are cut.




Olive oil

1. Pour an almost full amount of olive oil into a tiny sized glass Duralex bowl or an ceramic Le Creuset bowl.
2. Set the bowl filled with olive oil to where ever you rest your prep ingredients for cooking your meals.




Creole White Onion

1. Peel the onion from its yellow protective outer layer.
2. Discard the outer layer of the onion into the garbage can.
3. Rest the fresh peeled onion a clean and dry chopping board or chopping block.
4. Chop the onion with a knife into minced pieces.
5. Place the minced onion into a Glass Duralex or Ceramic Le Creuset bowl.




Black pepper

1. Put black pepper inside of a tiny Duralex glass bowl or Le Creuset ceramic bowl.




Salt

1. Put salt into a tiny glass Duralex bowl or ceramic Le Creuset bowl.




Parsely flakes

1. Put parsley flakes into a tiny glass Duralex bowl or Le Creuset bowl.




White flour

1. Take a clean and dry cooking spoon and take a spoon amount of white flour.
2. Transfer the cooking spoon of flour into a clean yet dry small glass Duralex and ceramic Le Creuset bowl.




Hot Sausage links

1. Take the hot sausage links out of its packaging.
2. Take the beginning end of the hot sausage links and begin squeezing the a medium sized amount of hot sausage link out of the casing.
3. Roll the medium sized amount of hot sausage meat into a ball.
4. Place your newly rolled hot sausage meat ball into another storege bowl.
5. Repeat making hot sausage medium sized meat balls until half of the hot sausage links is made into meatballs.
6. Once finished, store the hot sausage meatballs into a store bowl.




Jumbo Shrimp

1. Place the bag of shrimp into a clean bowl.
2. Take the shrimp out of the bag and transfer into a large clean bowl.
3. Rinse the each shrimp.
4. Behead and peel each shrimp.
5. Butterfly each shrimp. This removes its caca.
6. Place the beheaded, peeled shrimp and rinsed into a seperate bowl from the shrimp that are not beheaded.
7. Make sure the shrimp that is thorough cleaned, beheaded, and peeled are in a bowl with clean water free of the shrimp's, blood, caca and etc.




Crawfish

1. Take the crawfish into a clean sink.
2. Transfer the crawfish into a large clean bowl.
3. Have another bowl on the side, available for seperation of the crawfish.
4. Take each crawfish, rinse it, behead it by removing its head from its body and peel its shell.
5. Rinse again and place in the bowl waiting by.
6. Repeat until all crawfish are peeled.




Crab legs

1. Take the crab legs out of its packaging.
2. Thoroughly but careful rinse eah crab legs.
3. Transfer the crab legs into a ex-large glass Duralex bowl, large Duralex casserole or Le Creuset ceramic casserole.




Crab meat

1. Remove the protective layer if have of the crabmeat packaging.
2. Open the packaging of the crabmeat.
3. Carefully spoon out the crabmeat from its packaging into a glass Durelax bowl or ceramic Le Creuset bowl.




Oysters

1. Remove the protective layer of the oysters' packaging, if the package has one.
2. Open the oysters' packaging.
3. Spoon out the oysters from its packaging and into a glass Duralex bowl or ceramic Le Creuset bowl.
4. Discard the packaging in the garbage.




Small Chicken Drumettes

1. Bring the packaged chicken drumettes to a clean sink.
2. Place a clean bowl near the sink or in the other sink.
3. Open the packaging and put each chicken drummette into the clean bowl you had placed nearby.
4. Discard the packaging in the garbage.
5. Wash and rinse thoroughly the drummettes with French Marseilles soap, Province soap, or Avignon soap and room temperature water.




Eau

1. Pour cold water into a gallon c.




Steps

1. Place a large skillet on a range.



2. Set the range to medium high.



3. Pour the olive oil into the large skillet.



4. Gently pour the sliced hot sausage from the bowl into the skillet.



5. Gently spoon out the minced onions from the bowl and into the skillet.



6. Pour all the black pepper, salt and parlsey from the bowls into the skillet.



7. Stir the mixture together.



8. Continue carefully stiring and cooking until the smoked sausage is nice and golden brown.



9. Take the cooked smoked sausage out of the stock pot and place it in a clean large bowl.



10. Pour a small amount of white flour into the bottom of the stock pot.



11. Pour a little bit of the water into the stock pot.



12. Stir the water, flour and stuck on seasonings and essence of the smoked sausage until the seasonings are unstuck to the bottom of the stock pot.



13. The flour will become brown and pasty. Continue adding a little of water to the mixture. Make sure to not scoil the roux.



14. Repeat the process until the the roux is no longer pasty and very liquidity. About one third of the stock pot is full of liquid roux.



15. Place your cokking spoon on a spoon rest.



16. And begin adding the smoked sausage back into the stock pot.



17. Add the hot sausage balls into the stock pot.



18. Add the chicken drummettes into the stock pot.



19. Add the crab meat into the stock pot.



20. Add the chicken gizzards into the stock pot.



21. Add the turkey neck to the stock pot.



22. Add the oysters to the stock pot.



23. Add the crawfish to the stock pot.



24. Stir the ingredients.



25. Add the crab legs to the stockpot.



26. Pour more water to almost fill up the stockpot.



27. Let the roux boil.



28. Once the roux boils for awhile, turn the range down to low.



29. Let the gumbo boil for over an hour.



30. At the end of the 20 minutes to that hour timer set,place the shrimp into the gumbo.



31. Stir the ingredients together and make sure get all the seasonings and ingredients that has settle to the bottomof the stockpot up to the surface.



32. After the hour of slow cooking the gumbo is up, turn the range to off and let the gumbo rest for 15-25 minutes.



33. The roux should be allowed to thicken a bit



34. Serve over a cup mound of white rice or long grained wild rice.




Bon Appetit