Creole Gumbo

Preperation Time: 60 min
Cooking time: 2 hours
6-10 persons or more!

Our favorite Gumbo recipe from the Creole side of our family

The items:
150 ml rapeseed oil
250 gr flour
280 gr chopped yellow onion
250 gr chopped red & green bellpeppers
100 gr chopped fresh celery
2 cloves chopped garlic
200 gr chopped spring onion
70 gr chopped fresh flat leaf parsley
350 gr smoked sausages; andoille, Jalapenosausage, Hungarian sausage or similar
600 gr fresh cubed chicken thighs
1 cube chicken bouljong
1 liter chicken stock
2 tbsp Wild Fire Creole spice blend
1 ts paprika powder
1 bayleaf
1 ts thyme
1 ts black pepper
2 ts Himalayan salt (if you use other salts, use 1 ts or to taste)
1 tbsp Worcestershire sauce
1 tbsp Wild Fire Cajun Habañero hotsauce
400 gr chopped canned tomatoes
300 gr okra, sliced 3 cm thick
1/2 kg crab claws or scampi

To serve:
rice
fresh flat leaf parsley
spring onion
Wild Fire Cajun Habañero hotsauce
Wild Fire Reaper hotsauce (optional)

The action:
Heat the oil in a large, heavy pot over medium heat, then add the flour to make a medium dark roux. This will take about 45-60 minutes.

To the roux you add onions, bell peppers, garlic and celery one at a time, stirring each one in. Cook until the onions are clear.

Add spring onions and parsley, 1 cube of chicken stock, the Creole spice blend, paprika powder, thyme, black pepper, salt and the bayleaf. Add the chicken and sausage, let simmer for 5 min, then add the stock little by little and stir well. Stir in the tomateos and let simmer for 30 min.

Add okra, the Cajun Habañero hotsauce, the Worcestershire sauce, reduce the heat to low, cover, and simmer for 90 minutes, stirring occasionally. Then add the seafood and let cook for 30 min.

The servings:
Serve over cooked rice and sprinkle with flat leaf parsley, spring onions and Cajun Habañero hotsauce to taste. If you like it really, really hot, add some Wild Fire Reaper hotsauce.

The Hot tip:
This can be frozen in containers to be enjoyed another day.