Cajun Gumbo

prep time:: 1.5 hr
total time:: 3 hr

Makes 2 qts

Roy Weddle Weddle

This hearty Gumbo has everything a gumbo should have, including deep southern flavor.

ingredients

1.5 cups all-purpose flour
2.5 sticks butter
2 oz. Olive Oil
1 cup each celery, onion, green pepper
1 can diced tomatoes (14 oz.)
1 Qt. Chicken stock
2lbs. unpeeled shrimp no heads
8 oz. (2 links) andouille sausage
6-8 oz. chicken with bones
10 oz. chopped fresh okra
1 Tbsp. Dry Oregano
1 Tbsp. Fresh Thyme
1 Tbsp. TABASCO
1 Tspn. Cayenne Pepper
White Rice (optional)
Salt and Pepper to Taste

directions

1
ROUX
2
First you combine the flour and butter over medium heat in a skillet. Keep stirring and note that you want the consistency of wet sand, so use the olive oil or more flour to adjust the viscosity. Keep stirring for about 30-40 minutes OR your roux has a milk chocolate reddish brown color. BE VERY CAREFUL NOT TO BURN AT ALL. Take off the heat and let it sit.
3
STOCK
4
Next we peel the shrimp, reserving all the peel. Store shrimp on ice or in the refrigerator.
5
Add the chicken stock and chicken to the shrimp shells, and begin to boil. If needed, add some water(12-16 oz.). Here you can add some celery carrot or onion if you had left over. Bring to a boil, take out the chicken and let it cool. Take the chicken off the bone and seperate, pulling it into bite size strips to include in the gumbo later.
6
Place the chicken bones back in the stockpot and resume to boil then simmer for about one to two hours, it depends on you and how much liquid you have. When done strain into another container. Liquid should be very flavorful.
7
GUMBO
8
Now in another stockpot assemble the gumbo. Begin by rendering the andouille sausage, or heating it up to release the fat, then removing it from the pan. Add the veggies and saute the onion, celery, and green pepper with remaining olive oil until translucent. Add the roux, and slowly add the stock, stirring constantly to make sure it blends nicely with no lumps.
9
Now add the tomatoes with the juice. I usually like to season at this point once with salt, pepper, oregano, and thyme. I also like to simmer for a while in between steps. Add the okra and bring to a boil, then simmer. Don’t overboil the okra or it will get stringy. Add the chicken and sausage and simmer. Finally add the shrimp, they should be done in 3-5 minutes, so taste and re-season.Simmer for a few more minutes, but try not to overcook the shrimp.
10
Serve in a bowl and add some white rice if you like.Enjoy!