Make a rich and tasty seafood gumbo or vary it by adding spicy andouille sausage and chicken (pictured above)
I receive a lot of requests from my Facebook friends for a variety of different dishes. This week I decided to combine a few into one recipe with two variations. This gumbo recipe can made with seafood only and is great for those looking for Lenten recipes. But, you can also add a little spice to this by adding andouille sausage chicken. Whichever way you choose to make it, the key ingredient is the roux. If you haven’t made a roux before, the key is to be very patient. A good roux should be made over a low heat and can take over an hour or longer to prepare. Be extra cautious with your first one so that you truly appreciate the flavor.
A Tale Of Two Gumbos
one recipe with variations for a shrimp, clams and mussel gumbo or a shrimp, chicken and andouille gumbo
each full recipe serves 6-8
1 1/2 cu Medium Brown Roux (recipe follows)
1 lg Onion, chopped
1 lg Green Pepper, chopped
3 stalks Celery, split lengthwise and chopped
4 cloves Garlic, smashed and minced
1 jalapeño, seeded and minced (optional)
6 cu Stock (vegetable or fish for all seafood version, chicken stock can also be used in the meat version)
1 tsp Salt
1/2 tsp Pepper
6-8 servings Cooked Rice
1/2 cu Flat Leaf Parsley, chopped
Louisiana Hot Sauce (optional)
Additional Ingredients (for the shrimp, clam & mussel version)
2 tbl Cajun Seasoning
28oz can Diced Tomatoes, with juices
2 lb med Uncooked Shrimp, shelled and deveined
1 lb shelled Clams
1 lb Mussels, in the shell, cleaned
Additional Ingredients (for the shrimp, chicken & andouille sausage version)
2 cu additional Stock
2 tbl Cajun Seasoning
1 tbl Olive Oil
1 lb Skinless, Boneless Chicken, cut into 1" pieces
1 1/2 lb Andouille Sausage, split lengthwise, then cut crosswise into 1/2" slices
2 lb medium Uncooked Shrimp, shelled and deveined
Pour prepared roux into a large stock pot over medium heat. Add onions, green pepper, celery, garlic and jalapeño (optional). Stir regularly until vegetable are tender, about 10 minutes. Add 6 cups of stock, salt and pepper, Bring mixture to a boil. At this point you have two options for finishing your gumbo:
Shrimp, Clam & Mussel Version
Once mixture is boiling, add chopped tomatoes and 1 tablespoon of cajun seasoning. Toss shrimp in the remaining cajun seasoning and set aside in the refrigerator. After mixture has simmered for an hour, add shrimp, clams and mussels and stir until shrimp turns pink and mussels open up. Discard any mussels that don't open. Ladle gumbo into individual serving bowls and top with rice and some chopped parsley. Serve hot and offer your guests Louisiana Hot Sauce (optional).
Shrimp, Chicken and Andouille Sausage Version
While mixture is coming to a boil add 2 more cups of stock. Toss chicken in 1 tablespoon of cajun season. Heat olive oil over medium heat in a large saucepan and add chicken. Sear chicken until brown on all sides. Remove from pan with slotted spoon and add to gumbo. Add sausage to the pan and saute for about 10 minutes. Remove from pan and add to gumbo. Reduce heat to low and simmer for 1 hour.
Toss shrimp in remaining cajun seasoning and set aside in the refrigerator. After gumbo has simmered for an hour, add shrimp and stir until shrimp tuns pink and is fully cooked, about 5 - 7 minutes. Ladle gumbo into individual serving bowls and top with rice and some chopped parsley. Serve hot and offer your guests Louisiana Hot Sauce (optional).
the rich foundation to many gumbos
1 1/2 cu Vegetable Oil
2 1/2 cu All Purpose Flour
Heat vegetable oil in a large saucepan over medium low heat until just warm. Gradually whisk in flour until fully incorporated and smooth. Keep temperature between medium low and low and stir constantly until mixture reaches a dark caramel color. This will take approximately 1 1/2 hours. It is better to error on the side of the temperature being too low when making a roux because you don't want to burn the mixture. If you do, you'll have to start the entire process over. This will yield about 2 - 2 1/4 cups roux. Reserve any extra in a sealable container in the refrigerator.