Creole Gumbo

Adapted from Leah Chase's book, The Dooky Chase Cookbook (Pelican Publishing Company, 2000)

Most gumbos are made either with okra or filé powder, a seasoning and thickener made from dried sassafras leaves. This one, adapted from Leah Chase’s book, The Dooky Chase Cookbook (Pelican Publishing Company, 2000), calls for filé powder, available in the spice section of most supermarkets.
 

Ingredients
  • 4 hard-shell crabs, cleaned
  • 1/2 pound Creole hot sausage, cut into bite-sized pieces
  • 1/2 pound smoked sausage, cut into bite-sized pieces
  • 1/2 pound boneless veal stew meat
  • 1/2 pound chicken gizzards
  • 1/2 cup vegetable oil
  • 4 tablespoons flour
  • 1 cup chopped onion
  • 4 quarts water
  • 6 chicken wings, cut in half
  • 1/2 pound chicken necks, skinned and cut
  • 1/2 pound smoked ham, cubed
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 3 cloves garlic, finely chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon ground thyme
  • 24 oysters, with their liquor
  • 1 tablespoon filé powder
Published on June 24, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories