Bea Ann's Gumbo

Bea Ann's Gumbo

Gumbo, oh my goodness there are a million recipes for Gumbo. The only thing most of the recipes agree upon is the roux (thickening; a dark melange of flour and oil), celery, onions, garlic, bell peppers.

Some Gumbos have okra. Some Gumbos have tomato. Some people like thick Gumbo. Some people swear by thin Gumbo. I try to stay in between.

Seafood Gumbo is a slightly different animal than chicken...but I will tell you I do use a chicken base for my seafood gumbos sometimes and I throw in shells of shrimps, fish ends, etc. to make a good flavor. You can use clam broth is you wish.

File: it is the powdered leaf tips of the Sassafras tree. It is not to be added to the Gumbo at all but it can be put on top of the Gumbo when it is served. I have seen people claim File' is a thickener - no it is not. It becomes very bitter when cooked.


Simmer boil one chicken with a stalk of celery,a couple of dried red peppers, half and onion, 4 cloves garlic, and a couple of teaspoons chicken stock base (I use this stuff called Veggie you can buy it on line) - salt pepper

When the chicken is falling off the bones. Take out the chicken cool. Take off the meat and put aside. Strain the broth and put in a clean 1 or two gallon pot.

Chop fine: 2 onions, 2 bunches scallions all parts, 8 cloves chopped garlic, 2 green peppers, 1 cup parsley, 1 cup chopped celery, can add 1/2 cup chopped peppers red sweet, 2 fresh chopped seeded jalapenos,

Two Cans diced tomatoes.


Roux: Combine 1 1/2 cup corn oil or Crisco and 1 1/2 cup all purpose flour

It is important to know that a roux is not like the flour butter thickening combination you make for bechamel to thicken the sauce. Roux will thicken the sauce but it considering the amount of roux you make, it does not have the thickening properties of the white flour. I think this is because you cook away the gluten or something when you brown it so much. You will get some thickening but you will get more the color.

I used to make the roux by the cast iron skillet and stir it.This could take hours. NOW I make the roux in the oven in the cast iron skillet. cup all purpose flour stir until mixed well no lumps put in hot oven about 450. Watch for it to start changing color I would check in 15 mins the first time and more frequently after. Stir with wooden spoon. Not sure how long this will take but the roux needs to be dark - not the color of coffee but the color of a coffee with a couple of drops of of cream in it a deep dark caramel color but beyond caramel almost black. Emeril says color of chocolate milk but it needs to be darker.

If you are scared of Roux you can buy it in a jar. I never used it but some people say it is okay. Also you can get the idea of the color from the Jar roux. Ragin' Cajun makes Roux in a jar.

My former Mother-in-Law, Bea Pratt, taught me this trick. She had owned a lot of restaurants and was the best cook I ever knew:
When roux is dark take skillet out of oven and put the vegetables into the roux - they will sizzle. Stir them around so they are coated and set aside.

Make a large pan of steamed white rice. 2 cups rice 3.5 cups water salt. Bring to a boil cover turn heat down as low as it will go and cook for 25 mins turn off leave top on pot until you sever with Gumbo.

Stock broth should be heated back up to boiling add two cans of tomatoes cook about half an hour. Add the vegetables coated with the roux also add sausage if you are going to add sausage. Cook for about 20 minutes. Stir add the chicken meat, heat serve.
For shrimp and seafood Gumbo toss the seafood in and cook for 5 minutes and serve.

Put a big scoop of rice in a bowl top with Gumbo serve with some hot sauce, crackers, and the bottle of File', most people do not put file anyway.