Saweetie may be globetrotting, performing at Gabrielle Union’s birthday, launching her own fashion collab at NYFW, and more, but she always enjoys a good home cooked meal, especially her grandma’s gumbo.
In our latest episode of Made from Scratch the “My Type” rapper joins her aunt and grandma as they prepared one of Saweetie’s favorite meals and talk family and heritage. Check out the recipe for Saweetie’s grandmother’s gumbo, and try it out for yourself!
- 2 packs of Andouille sausage
- 6 blue crabs, washed, cleaned, and halved (alternatively 2 Dungeness crabs, broken up)
- 2 lbs large shrimp head on
- 3 skinless boneless chicken breast
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 12 Scallions finely diced
- 1 small bunch parsley
- Seasoning salt
- Old Bay or other seafood seasoning
- Garlic powder
- Onion powder
- Black pepper
- ¾ cup all-purpose flour
- Corn oil
Peel and devein the 2 lbs of shrimp, making sure to save the heads and shells. Boil the heads and shells in 8 cups water, and add 1/2 tablespoon seasoning salt, 1/2 tablespoon Old Bay, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Let the stock simmer for 45 minutes to an hour or until reduced to 4-5 cups.
While the stock is simmering, cut chicken into 1-inch cubes, and add to a mixing bowl. Add 1 tsp seasoning salt, 1 tsp Old Bay, 1 tsp onion powder to chicken. Mix thoroughly and set aside. In a large soup pot, heat up 1/4 cup oil to medium-high. When ready, add diced onions, red peppers, and green peppers. Sprinkle salt and sauté for 10-15 minutes. When tender, add chicken to pot, and cook for 10 minutes.
In a separate large pan, heat up oil to medium-high. When hot, add scallions and sauté until soft, mixing often. Add a pinch of onion powder, seasoning salt, and Old Bay each. Add andouille sausage, and continue to sauté for 10-15 minutes or until sausage is slightly crispy.
Add the sausage and scallions to the soup pot, stirring into chicken thoroughly. Add about 5 cups of seafood stock and simmer.
In a pan, heat up 3/4 cup corn oil to medium. When ready, slowly add 3/4 cup all purpose flour little by little, constantly stirring with a wooden spoon, whisk, or spatula. Continue stirring (don’t let it burn!) for 20-30 minutes or until the color is a chocolate brown. When the color is right, turn the stove off.
Add shrimp and crab to soup pot, cooking for about 10 minutes. Carefully add the roux to the soup. Stir well, and simmer for another 5 minutes. Garnish with parsley, and serve with rice and corn bread.