Gumbo is a uniquely southern dish and its origins are found in the Creole culture. Creoles used whatever meats they had on hand to make this stew-like dish. Seafood was always a must, as well as spice. This "mish mash" was a delicious way to use leftovers and make a dish go along way.
Gulf Coast Creole Gumbo
- 4 cups fresh crab meat (no imitation crab)
- 1/2 pound chicken breast meat, chopped
- 1/2 pound smoked sausage, chopped
- 1/2 pound chicken gizzards (optional)
- 1 cup fish or chicken stock
- 1/2 cup white wine
- 1/2 cup olive oil
- 4 tablespoons flour or coconut flour (low carb option)
- 1 cup yellow onion, chopped
- 2 quarts water
- 1 quart fish or chicken stock
- 6 chicken wings
- 1/2 pound Creole hot sausage, chopped
- 1 1/2 pounds smoked ham, chopped
- 1/2 pound boneless veal stew meat
- 1 pound shrimp, peeled and de-veined
- 3 cloves garlic, chopped fine
- 1/4 cup chopped parsley
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 2 teaspoons paprika
- 24 oysters in liquid
- Place crab meat, chicken, sausage, gizzards, stock and wine in a large (5 -6 quart) stock pot.
- Cover and simmer 30 minutes.
- Heat oil in a skillet and add flour. Stir constantly until brown.
- Lower heat, add onions and cook until onions are softened.
- Pour onion mixture over meat in pot.
- Slowly add water and stock, stirring constantly. Bring to a boil.
- Add chicken wings, ham, shrimp, garlic, parsley, thyme, salt, and paprika.
- Simmer for 30 minutes.
- Add oysters and liquid, simmer for 10 minutes.
- Remove from heat and stir well.
Serve over rice or riced cauliflower (low carb option).
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