Celestine Dunbar's Kitchen Sink Gumbo

Soups & Stews

Recipe courtesy of Celestine Dunbar, Dunbar's Restaurant, New Orleans

Serves 8 as an entree, 16 as a soup course

Ingredients: 

 

  • 1 cup vegetable oil
  • 1 cup white all-purpose flour
  • 8 cups water
  • 1 large onion, diced medium
  • 2 bunches green onions, chopped
  • 3 stalks celery, chopped
  • Two 1½-ounce bags dried shrimp, reconstituted in hot water
  • 3 dried bay leaves
  • 2 generous tablespoons dried parsley
  • 2 tablespoons Creole seasoning-spice mix
  • 1 tablespoon each salt and black pepper
  • 2 tablespoons Kitchen Bouquet
  • 15 chicken wings, each cut into three pieces at joints
  • 1 pound chicken gizzards (optional)
  • 2 ½ pounds Louisiana smoked sausage, sliced
  • ½ pound Louisiana andouille sausage, sliced
  • 2 pounds gumbo crabs, rinsed, cleaned, broken apart
  • 3 tablespoons file powder, in all
  • 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

  • Fluffy cooked white rice
  • File powder
  • Louisiana hot sauce

 

 

 Celestine Dunbar's Kitchen Sink Gumbo

  Kitchen Sink Gumbo

Click image to enlarge

 

Method: 

In large cast iron skillet, heat oil until very hot. Slowly incorporate flour, stirring constantly over medium high heat. Continue cooking and stirring until roux is mahogany in color.
Set aside.

Bring water to boil in large stockpot. Slowly, carefully spoon roux into boiling water. Add remaining ingredients, except two tablespoons file power and fresh shrimp. Return to boil.
Reduce heat and simmer, uncovered, one hour. Add remaining file powder and fresh shrimp.
Cover, simmer 10 minutes.

Serve with white rice. Offer Louisiana hot sauce and file power at the table.

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Comments

Fred Neeleman - Aug 22, 2012
<p><strong><strong><span lang="EN">Oh man, this stuff looks killer!!! I&#39;m going to give this my best shot, and try and make some. As a matter of fact I live in California, and I&#39;ve got 5 pounds of Gulf Shrimp being delivered today via UPS from The Cajun Grocer in New Orleans. Now I know what I can use at least the first pound or so for.<o p=""></o></span></strong></strong></p> <p><strong><strong><span lang="EN">Fred </span></strong></strong></p> <p>&nbsp;</p>

admin - Aug 22, 2012
<p>Fred, post a photo when you get 'er done. FYI over there on left sidebar is list of Louisiana seafood purveyors who ship all around the country.</p>

james capparell

Site Admin