Preperation of Elsie’s Gumbo

Although Daddy introduced us to seafood - oysters and shrimp - when he cooked Sunday dinners, the closest we ever came to gumbo during the early years was chicken feet and vegetable soup.


Elsie’s Gumbo is nothing at all like chicken feet soup.


It is called Elsie’s Gumbo because the entire recipe − ingredients, taste, and consistency − are uniquely hers. This is, without fail, the first course at our family Christmas dinner, whether celebrated at home in Mississippi or away. It is chock full of seafood, chicken, sausages, and seasonings that makes it irresistible. After Christmas day, it is served as a late night snack, or if one is lucky enough to find leftovers, anytime. Elsie’s Gumbo has also been the centerpiece at our Cajun theme parties. She has gracefully prepared it by the gallons, frozen it, and hand delivered it to me in many of our cities throughout the United States. It always brings rave reviews.

Day 1
1 large or 2 medium soup bone(s)
2 large onions, chopped
2 large green bell peppers, chopped
6 celery stalks, chopped
5-6 whole bay leaves
1 medium red pepper

Add all ingredients to a stockpot. Add 2 gallons cool water. Boil on medium heat until meat falls from bones. Add salt and pepper to taste when meat is half done. (Ensure that water level remains constant by adding as needed). Set aside in a cool place and permit fat from meat to harden. Skim and discard the fat.

Remove all the bones and fatty bits of meat. Chop the meat into small pieces. Add the meat to the broth. Refrigerate.

Day 2

Place the stockpot of broth and meat over medium heat.

To make the roux: Add 4-5 tablespoons of vegetable oil to skillet. Add 1/4-cup plain flour. Heat over medium heat stirring constantly. When brown, add 1/2-cup water. Stir well, scraping the roux from the bottom and sides of skillet. Add mixture to broth, and bring to a boil.

Assemble 2nd set of ingredients:

2-3 pound chicken wingettes (separate joints)
2 1-pound bags frozen gumbo vegetable mix
1-pound bag cut frozen okra
3 pounds peeled and de-veined shrimp
4-5 pounds snow crab legs
3 pounds smoked pork sausage, cut into
1/2 inch pieces, fried and drained Salt to taste
2-3 tablespoons chili powder
3-4 tablespoons gumbo file
2-3 tablespoons thyme.

Add wingettes and gumbo vegetables. Continue cooking for about 20 minutes, or until vegetables are tender. Then add all remaining ingredients and cook until all vegetables are tender. Serve over a bed of rice

Serves 10-12.

Immediately freeze leftovers. Gumbo freezes well, but cannot be left un-refrigerated for long periods.