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Shaquille O'Neal's LSU Louisiana Gumbo




Source of Recipe


Internet


List of Ingredients




Stock:
5 chicken leg quarters
5 stalks of celery
2 medium onions
6 cloves of garlic


For Boned Chicken:
6 chicken leg quarters


Ingredients for Gumbo:
4 stalks of celery, washed and chopped
1 bunch green onions (medium cuts)
1 medium green bell pepper (chopped)
2 medium onions, diced
6 cloves garlic, finely chopped
3 whole tomatoes, diced
1 lb. endouille or Hillshire Farm Smoked Sausage
1 lb. cooked and deveined shrimp (without head)
1 lb. snow crab legs (broken at joint, and cooked)
3 tsp. salt
2 tsp. gumbo file
1 lb. bacon or 3 sticks margarine
½ c. all purpose flour
cooking oil
bay leaves (4)
½ lb. cut okras (fresh or frozen)
¼ lb. dried shrimp


Recipe



To prepare stock:
Wash chicken parts thoroughly. Using a large stock pot, add a gallon of cold tap water (will be reduced to approx. 40 oz.), chopped celery, onions and garlic cloves. Cook for 1 hour or until chicken is tender and falling off the bones, remove from burner and allow to cool. Bone chicken, remove all skin and process chicken stock in blender until all particles are blended, set aside.

To prepare gumbo:
Wash pre-cooked snow crab legs and shrimp, set aside to drain. Heat oven at 450 degrees, arrange 6 chicken leg quarters or 3 whole breasts in roasting pan, add 1 tsp. oil and 1 tsp. water, bake for approx. 1 hour or until chicken is slightly brown, remove from oil and set aside to drain. Using same skillet, heat 1/8 c. oil, fry mixture of celery, green onions, regular onions, garlic cloves, bell pepper and tomatoes. Cook until vegetables are limp, remove from oil and set aside to drain. In the same skillet, heat well ¼ c. oil, add okras and fry until slime disappears and edges appear brown and crispy, remove from oil and set aside to drain.

Preparing the Roux:
Cut each strip of bacon crossways about 4 times, add 2 tsp. oil to skillet, heat, using a spoon or cooking fork, stir until bacon is crisp and dry. Remove bacon from pan, add flour and stir until grease is consumed by flour, continue to stir until flour turns brown (do not burn). If flour is overstated add a drop of oil and stir until it turns golden brown. If using margarine, melt sticks in hot skillet, add flour and follow above instructions.

Bringing it Home:
Now using the stock pot add blended chicken stock, bay leaves, cayenne pepper and dried shrimp. Cover and bring to a good boil about 30 - 40 minutes. Add sausage, vegetable mix, boned chicken and okras, boil for about 1 hour (without the lid). Taste gumbo for flavor, add salt (very little, since roux has salt from bacon), cayenne pepper if needed, let boil for additional 15 minutes, add roux, stir gently and consistently for 10 minutes, remove from burner. Add cooked shrimp, snow crab legs, and gumbo file, serve over hot rice.