Posted by Doyle Bailey for Cast Iron Cookware Shop
All gumbo is thickened and is served over rice.
2 teaspoons paprika 1 pound andouille sausage
1 teaspoon garlic powder 2 bay leaves
1/2 teaspoon dried oregano 3 garlic cloves, chopped
1/2 teaspoon black pepper 2 quarts chicken stock
1/2 teaspoon dried thyme 1/2 pound okra, in 1/2 ” rounds
1/2 teaspoon onion powder 1 pound peeled shrimp
1/4 teaspoon cayenne powder 8 ounces crabmeat
1 teaspoon salt 1/2 cup cooked long-grain rice
1 small frying chicken per person
cut into 10 pieces 1/2 cup fresh parsley, chopped
1. Preheat oven to 350F.
2. Mix all the spices together and rub over the pieces of chicken.
3. Place in a Dutch oven.
4. Cut the sausage at an angle into 1/4 thick slices. Sprinkle the sausage over the chicken.
5. Cook in the oven for 40 minutes. Pour off all the fat.
6. Save the sausage on a platter. Lay the chicken pieces out to cool. Once it is cool to the touch, remove all the meat from the bones and set the bones and skin aside for making stock.
7. Place the chicken meat and sausage back in the Dutch oven. Add the bay leaves and any leftover seasoning mix to the pan. Tuck the garlic cloves around the meat with the bay leaves. Cover with chicken stock by 2″. Turn the heat to a medium-high, cover, and boil. Lower the heat to a simmer and cook for 45 minutes. Stir to prevent sticking.
8. Add the okra and cook for 30 minutes. Sprinkle the shrimp on top, cut up the crabmeat and add to the cast iron pan. Cook for 6-8 minutes. Taste and salt if necessary.
When you ladle the gumbo over rice in a bowl, garnish with parsley. Serve with Tabasco and a crusty bread. Cornbread is marvelous with gumbo.advantages of cast iron, cast iron cookware, cast iron dutch ovens, cinnamon cooper, cookbook, dutch ovens, gumbo, Lodge Cast Iron Cookware, Lodge cookware, Recipe, Useful Information | Tags: cast, castiron, cooking, cookware, gumbo, iron, Lodge | Comment (0)