Stalekracker Gumbo Recipe

If you’re looking for a delicious and hearty gumbo recipe, then look no further than the Stalekracker Gumbo. This classic Cajun dish is packed with a variety of flavorful ingredients, including chicken, sausage, and shrimp, that are all cooked in a delicious tomato-based roux.

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Prep Time: 25

Cook Time: 1

Total Time: 1 25

Course: Main Course, Soup

Cuisine: American

Keyword: Stalekracker Gumbo Recipe

Servings: Servings

Calories: 1045kcal

Author: Bex Smith

Equipment

Enameled Pot

Ingredients

For the Roux:

2 heaping cups of all-purpose flour creating a thick and hearty base for the gumbo.
1 1/3 cups of vegetable oil providing a rich and smooth consistency to the roux.

For the Gumbo:

2 bunches of celery meticulously diced with leaves included, imparting a robust flavor and texture.
2 large yellow onions expertly diced, contributing a sweet and savory undertone to the dish.
2 green bell peppers finely diced, adding a crisp and vibrant element to the gumbo.
Meat from 2 Rotisserie Chickens adding succulent and seasoned chicken to the gumbo.
2 bunches of green onions finely chopped, offering a fresh and oniony kick.
4-6 cloves of garlic minced, elevating the gumbo with a pungent and aromatic note.
2 bunches of fresh chopped parsley finely minced, for a burst of herbal freshness.
Two 12-ounce packages of andouille sausages sliced into ‘coins’, or Polska Kielbasa as a flavorful alternative, delivering a smoky and savory essence.
12-16 cups of chicken broth providing a savory and comforting liquid base.
4 cups of pre-cooked shrimps infusing the dish with a delightful seafood flavor and texture.
2-4 tablespoons of Cajun seasoning ensuring a perfect balance of spices and heat.
Cooked white rice for serving serving as the perfect fluffy canvas for this flavorful gumbo.

Instructions

Begin by making the roux. In a large enameled pot, heat up oil over medium heat.
Once hot, slowly add in flour while constantly stirring with a wooden spoon . Continue stirring until the roux turns a rich dark brown color, about 20 minutes.
Add in celery, bell peppers, onions, green onions, and garlic to the pot and cook for 5-10 minutes until wilted.
Gradually pour in chicken broth while constantly stirring to avoid lumps.
Stir in Cajun seasoning and let the gumbo simmer for about 20 minutes.
Add in the andouille sausages and pre-cooked shrimp, let it cook for another 10 minutes.
Serve hot over a bed of white rice and garnish with fresh chopped parsley.

Notes

• Make sure to use a large enough pot to accommodate all the ingredients.

• If you want more heat, you can add more Cajun seasoning, or even a few dashes of hot sauce.

• If you want to make the gumbo vegetarian, you can omit the chicken and sausage and substitute with more vegetables, such as mushrooms and zucchini.

• You can also use shrimp stock, instead of chicken broth, for a richer flavor.

• If you don’t have fresh herbs on hand, you can use dried herbs instead.

• You can also add more vegetables, such as okra or corn, if desired.

Nutrition

Calories: 1045kcal

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