It simply doesn’t get any better than a warming bowl of gumbo heavy with shrimp, hunks of sausage – and a hit of bold Gulf Coast spices. For HQ Experience Team Commander JaMel D. and his Dad, Frank D., it’s a dish best served alongside cornbread (for dipping, of course), potato salad, and family gathered around the table.
Originally passed down from his grandmother, this irresistible dish preserves the Black culinary heritage of JaMel’s family. “When I was a young man, we knew we would have gumbo on Friday nights,” reminisces Frank. “My mother would have been very happy to see you cooking this recipe.”
Grab a gumbo pot (aka a 12-quart stockpot) – and get inspired as this loving family celebrates culture and family tradition through cooking together.
JaMel’s Seafood Gumbo
Makes 10-12 servings
1 pound skinless, boneless chicken wings
1 pound andouille sausage
1 medium bell pepper
1 medium white onion
2 celery stalks
1 garlic clove
1 green onion
1 cup all-purpose flour
1 cup vegetable oil
2 liters chicken and 1 liter of seafood stock
1 tablespoon Tony Chachere’s Creole seasoning, or to taste
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon Zatarain’s pure ground gumbo file
1/2 teaspoon cayenne peppers
½ pound uncooked jumbo shrimp, peeled and deveined
1 pound crab legs, cleaned and split
1. Preheat the oven to 350°.
2. Cut chicken into bite-size pieces and slice the sausage, then bake until thoroughly cooked about 30 minutes.
3. Chop the bell pepper, onion, celery, garlic, and green onions. Set aside.
4. For the roux, add the oil to a large pot over low heat. Add the flour and stir until it’s the color of peanut butter – about 10 to 15 minutes.
5. Add the chopped bell peppers, onion, and celery. Increase the heat to medium and stir until the onions are translucent – about 10 minutes.
6. Add the garlic and green onion. Stir for 5 minutes.
7. Slowly add the chicken and seafood stocks and bring it to a boil. Cover and simmer on low for 20 minutes or until the vegetables are fork-tender.
8. Meanwhile, remove the chicken and sausage from the oven.
9. Drain the oil from the sausage, and add the sausage and chicken to the pot.
10. Season with creole seasoning, garlic and onion powder, gumbo file, and cayenne pepper. Taste and adjust the seasonings with more, as needed.
11. Toss the shrimp and crab legs into the gumbo and cook covered for 15 minutes longer.
12. To serve, ladle the gumbo over a mound of rice and a side of cornbread.
Watch JaMel and his dad cook up this dish together, then get these ingredients and more at shipt.com.