>For the crockpot
I found the original recipe for Gumbo in the July issues of the Braille Monitor. La Petite and I discussed gumbo vs. jambalaya and mainly came up with consistency as the answer. Gumbo is more like a soup, while jambalaya is a stew. New Orleans folks, is that correct? We can grill bratwurst with the best of them, but up here in Wisconsin, our knowledge of New Orleans style cooking is spotty at best.
1 small yellow onion
1 green pepper, chopped
1 red pepper, chopped
Any other peppers available? Chop them up and add them, too!
½ cup celery, chopped
1 teaspoon salt
1 teaspoon cayenne
3 bay leaves
2 teaspoons garlic, minced
¼ cup chopped green onions (scallions)
2 Tablespoons fresh parsley, finely chopped
2 Tablespoons vegetable oil (for browning chicken)
14 oz. chicken, shredded or cubed (cook’s preference)
8 cups chicken stock
1 pound Andouille sausage, New Orleans style
1 pound shrimp, precooked
Add onion, peppers, celery, and spices to pot. Set aside parsley and green onions to add later. Pour chicken stock over vegetables & spices.
Brown chicken. Season with Creole Seasoning. Dice or shred as desired and add chicken to pot.
Precook shrimp, removing tails and skins. Do not overcook! Add to pot.
Slice and add sausage to pot (or save until later if precooked – again, cook’s choice).
Season to taste; add 2 Tablespoons Creole Seasoning if desired. My family liked it!
Cook 4-6 hours on high or 8-10 on low heat.
About an hour before serving, add parsley, green onion, (and sausage).
Serve with rice.
My family’s verdict? Good stuff, mom. Even the spiciness was acceptable!