Gumbo

Gumbo
Yield
4servings
Yield
4servings
Gumbo
Yield
4servings
Yield
4servings
Ingredients
  • 1/2 pound shrimp51/60, shelled, and deveined, shells and meat reserved
  • 1/2pound andouille sausagesliced 1/4 inch thick
  • 2 each chicken thighs
  • 2 1/2quarts chicken stock
  • 1/2cup vegetable oil
  • 1/2cup flour
  • 1medium onionschopped fine
  • 1each green pepperchopped fine
  • 1each red bell pepperchopped fine
  • 1rib celerychopped fine
  • 4cloves cloves garlicminced
  • 1teaspoons dried thyme
  • 1/2teaspoon ground cayenne pepper
  • 1tablespoon cajun/blackening seasoning
  • 2each bay leaves
  • 1cup okrafrozen or fresh
  • 1/4cup parsley leavesminced
  • 2each green onionswhite and green parts sliced thin
  • a/n salt
  • a/n black pepper
Rice
  • 1cup long-grain rice
  • 2cups water
  • big pinch salt
Yield:
Instructions
  1. Heat oil and flour in a dutch oven or large heavy bottom sauce pot.
  2. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)
  3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
  4. Add stock in slow, steady stream, whisking to work out lumps from roux.
  5. Increase heat to high; bring to boil.
  6. Reduce heat to medium-low, skim off foam on surface, add chicken, bay leaves and Cajun seasoning and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.
  7. Stir in shrimp, sausage and okra; continue simmering to blend flavors, about 15 minutes longer.
  8. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve with rice.