Recipe Description
Recipe Submitted By: Artisha Chavez Pacheco
My Mama Artisha’s Louisiana Seafood Gumbo Makes 1 3/4 Gallons or more
My Mama was from Mississippi/Lousiana she passed this recipe to me with many others
3-Lg 49oz cans chicken broth
7-chicken wings
7-chicken legs
3-cup okra( fresh or frozen) Optional
2-whole onions( chopped)
1-bunch green onions( chopped)
3-celery stocks(diced)
3-Tbsp minced garlic
2-14oz cans of diced tomatoes
1-Red bell pepper(sliced thinly)
1- orange or yellow bell pepper(slice thinly)
12-Hot links or (2 smoked beef kielbasa if you dont like HOT) Sliced
1-Tbsp file powder
4-pds deviend prawns
3-crabs(Cooked,shelled & cleaned)
The Rue is the most important part of Mama Tish’s Gumbo(You must do this first)If you burn the rue throw it away & start over again!
In a 12qt pot add oil & flour, cook on medium heat until rue is caramel brown(about 10/15 mins)
1-Cup Oil
1-Cup Flour
Then you add the first12 ingredients in order into your rue, Bring to boil( on high heat about 20mins) reduce heat to medium/low cover simmer (Stirring Occasionally)for 2 hrs or until chicken is cooked.
Add File powder,stirring often (about 10 mins) add crab body & legs & prawns,
cook until prawns turn pink…….Remove from Heat & Enjoy….Serve Hot &Over Rice
Dedicated to my brothers Johnnhy Kool, Solo, Anthony & Pony they love our Mama Artisha’s Gumbo!
