This dish is best described as a meaty, southern take on soup. The process is straight forward: Make dark roux, add your vegetables, add your stock, add your seasoning, and your meats. The key to this dish lies in your ability to make a good dark roux. When done properly, you will have a molasses looking roux that smells nutty. I have followed a few approaches for getting this right, and have combined some of them to get a process I find easy and repeatable.
Before you begin making the roux, be sure to have all of your ingredients prepped and standing by. You need to have all of your vegetables ready and be added to the roux inside about 5 minutes of starting this recipe, so be sure to be ready before you begin making the roux.
- Dice your peppers, onions, celery and set aside.
- Open your cans and bottles and set aside
- Dice all your meats and set aside,
The spices are divided into 3 sets. Measure and set aside.
1 - Garlic, Cayenne, Thyme, Cajun Seasoning
2 - Wine and Worcestershire Sauce
3 - Shrimp / Crab Boil, File, Parsley, Green Onion, Dried Mustard
Large Wooden Spoon to stir with
8qt Large Stew Pot, 8qt Enameled Cast Iron Pot
1/2 Cup Flour
1/4 Cup Butter
1/4 Cup Vegetable Oil
Heat your pot on high heat until nearly smoking. Add butter and vegetable out until melted (do not burn the butter, the oil will help prevent this). Add flour and reduce heat to medium low. Wisk your pot steadily to prevent burning of the flour for about 5 minutes. Continue to stir and wisk frequently until you have a nice dark, nutty smelling roux.
Add your vegetables to the roux, stirring them in slowly. Be careful not to splash the roux on you, it will be very hot. After adding the peppers and onions, cook for 20 minutes until tender. Stir frequently, the pot will reduce by over half.
Add set 1 of spices to the pot (Garlic, Cayenne, Thyme and Cajun Seasoning) and stir for about 2 minutes. The pot will start to smell amazing at this point.
Add your 2nd set of spices (Wine and Worcestershire Sauce), Diced tomatoes, Clam Juice, Chick Stock. Bring to a boil and add Chicken Thighs, and Andouille Sausage. Return to a boil and cook at a low boil for about 15 minutes.
Add your last set of spices to the pot (Shrimp / Crab Boil, File, Parsley, Green Onion, Dried Mustard) and simmer for about 2 minutes. Add your shrimp and boil until just opaque in the center, about 5 minutes,
Serve over rice with diced green onion and a baguette to dip in the sauce.
I you do not intend on eating the entire pot when served, it is recommended that you prepare the shrimp separate and add to the dish when served. If you store the Gumbo with the shrimp in it, it will break down the shrimp to almost nothing since it's such a delicate meat.
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|Serving Size: 1 Serving (677g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 442 (63%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 19.1g||95 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 187.1mg||58 %|
|Sodium 1028.2mg||35 %|
|Potassium 805.6mg||21 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 23.4g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 697
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