Saturday, September 15, 2012

Shrimp and Sausage Gumbo

With football season in full swing, gumbo is very common around our household.  In fact, we like to call it our Game Day Gumbo. :) This post begins with the basic recipe, but includes a cameo appearance by Chris who explains in detail how to make the roux (most important step) in a 5 minute video.  

We've adopted a recipe from Pirate's Pantry by the Junior League of Lake Charles Louisiana.  Some of the recipes I'm not sure I'd ever dare try (e.g. Squirrel Gumbo or Turtle Soup), but it's definitely an authentic south Louisianan cookbook.  

For the roux: 
- 1/2 cup flour
- 1/2 cup canola oil

Everything else: 
- 1 large onion, diced
- 1/2 bell pepper, diced
- 3 celery stalks, diced
- fresh okra (or can use 1/2 teaspoon of file)
- 1 can of diced tomatoes
- seasoning blend: e.g. Old Bay Seasoning, gound cumin, ground coriander, paprika, worcestershire sauce, bay leaf, garlic, cayenne peppers, salt and pepper
- 1 lb raw shrimp
- smoked andouille sausage
- 3-4 green onions (used for garnish)

Recipe for Shrimp and Sausage Gumbo
1) Begin by prepping all the vegetables.

and gather all the seasoning you will need. In this gumbo we used Old Bay seasoning, ground cumin, ground coriander seed, paprika, worcestershire sauce, bay leaf, garlic, cayenne pepper, salt and pepper. 

2) Once everything is prepped, you are ready to begin the roux.  It really requires patience and constant stirring for a 30-45 mins (depending on fast everything goes).  Begin with the 1/2 cup flour and 1/2 cup of oil in a large dutch oven.

YouTube video: Chris created a 5 minute video to help show the process of how the roux is made.  Check out the video here.  The roux will go through different phases: tan, milk chocolate, brick and dark chocolate phase.  Here is a quick example of milk chocolate phase.

3) Once the roux is complete (again 30-45 minutes), add the vegetables and cook for 5 minutes. After, add 4 cups of water.  Stir for 2-3 minutes to help 'wash off' all the roux from the vegetables to help thicken the gumbo.

4) Add seasoning blend, diced tomatoes, diced okra, and andouille sausage (slided around 1/2 inch thick).  Add in another 4 cups of water.  Let simmer for 3 hours.

5) 20 minutes before plating, add in shrimp (or any other seafood you'd like). Stir in diced green onions right before serving over some jasmine rice.

This makes a great meal any time of the year, but highly suggested watching an exciting football game with great friends!

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