Gumbo
This Louisiana dish is a staple in southern cuisine, and guaranteed to be a hit every time!
Ingredients
- STOCK
- 4 tablespoons olive oil
- 2 pounds shrimp shells
- 1 white onion
- 2 peeled carrots
- 3 celery stalks
- 2 scallions
- 1 garlic bulb
- ½ tablespoon fresh peppercorns
- 2 fresh bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups white wine
- 4 cups water
​ - GUMBO
2 andouille sausages - 2 lamb sausages
- 2 Italian sausages
- 1 ounce gumbo filé
- 1 pound partially cooked chicken wings
- 1 pound crawfish
- 2 pound large shrimp
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound fresh okra
- 2 large leeks
- 1 pound lump crabmeat
- 1 pound back fin crabmeat
- 1 ounce hot sauce​
- ROUX
- 1 stick butter
- ½ cup flour
Cooking Steps
- STOCK
Coat a large pot with olive oil. Add shrimp shells. Stir. - Chop an onion, carrots, celery, and scallions. Add to pot then stir. Chop garlic bulb in half. Add to pot. Add peppercorns, bay leaves, salt, pepper and olive oil. Mix together well, and then pour in two cups white wine.
- Remove pot from flame and add 4 cups water (or enough to fill the pot).
- Return pot to flame. Bring to a full boil and stir.
- Lower heat to simmer for about 20 minutes.
- Take another large pot with a colander and strain the stock into the new pot, leaving only the liquid. Discard strained items (i.e. shells, vegetables, etc.)
- ROUX
- Add one stick of butter in large pot. Melt butter completely. Gradually stir in flour and reduce the heat to medium-low. Cook for 5 minutes. Stir continually until mixture turns light brown.
- GUMBO
- Coat skillet with olive oil. Add sausages. Sear for 2-3 minutes for color, then remove sausages and set aside.
- Pour stock into rue. Mix. Cool for a few minutes. Add sausages and gumbo.
